If you’ve been looking for an excuse to stop buying bottled salad dressing, this is it. Delicate and well balanced, this dressing complements just about any veggie or grain you choose—in fact, it is the backbone of some of our most popular deli salads. One batch is enough for many salads, so make this, keep it in the fridge, and don’t look back. You can use different vinegars with equally successful results, but you might need to adjust the quantity of vinegar depending on its acidity. Use good-quality extra-virgin olive oil—the flavor will be well worth it on your beautiful greens.

　　

Ingredients

MAKES 1 2/ 3 CUPS

　　1 cup extra-virgin olive oil

　　1/4 cup freshly squeezed lemon juice

　　1/4 cup champagne vinegar

　　1 small shallot, minced

　　2 teaspoons kosher salt

　　1 1/2 teaspoons Dijon mustard

　　1 1/2 teaspoons honey

　　

Step 1

Combine all ingredients in a Mason jar, cover tightly, and shake vigorously.

　　

Step 2

Refrigerated, it keeps for at least 2 weeks. Whisk or shake well before using; as always, be sure to taste the dressed ingredients and adjust the vinegar, lemon juice, or salt before serving.

　　

TIP

Step 3

You can also add fresh garlic, finely grated lemon or orange zest, or fresh herbs such as chives, thyme, or basil to this vinaigrette. If you do so, add them only to the portion of dressing you’re using right away (these fresh ingredients will discolor and change flavor during storage).

　　Bi-Rite Market's Eat Good Food