Matthew Card's Do-Everything Vinaigrette

The Do-Everything Vinaigrette
Makes about 1 ¼ cups

This versatile vinaigrette works for all manner of salads and everything from blanched green beans or kale to raw slivered sugar snap peas or fennel, shaved zucchini or summer squash, corn, tomatoes, and even chicken salad. Add a splash to freshly grilled chicken for a quick burst of flavor.
    Choose a moderately priced, mildly flavored extra-virgin olive oil that won’t taste too fruity or bitter. White balsamic vinegar is available at most supermarkets, including Whole Foods and New Seasons.
Feel free to alter the dressing’s flavorings with additional fresh herbs, anchovies or capers (add along with the shallots), or swapping out the vinegar for lemon juice. For a creamy variation well suited to bitter greens (escarole, radicchio, frisee) or cabbage, replace half the oil with sour cream or crème fraiche.

1 medium shallot, minced (2 to 3 tablespoons)
1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/2 -1 teaspoon sugar or honey
1 ½ teaspoons minced fresh thyme
Kosher salt
Fresh-ground black pepper
¾ to 1 cup extra-virgin olive oil (see note)

1. Combine shallot, vinegar, mustard, sugar, thyme, and large pinch each salt and pepper in mason jar. Allow to sit 10 minutes; add ¾-cup oil, cover jar, and shake vigorously until well blended. Adjust balance with additional olive oil if desired and season to taste with salt and pepper. Refrigerarate for up to 1 week (Shake to blend and retaste after storage—flavors will mellow).

-Matthew Card
 

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