Recipes: Salads

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Classic French Vinaigrette

Recipe courtesy of Chef Keith Snow of


  • 4 Tbsp. good quality red wine, white wine or champagne vinegar
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. minced fresh herbs (tarragon, parsley, thyme) or dry
  • 2 Tbsp. minced shallots
  • Kosher salt to taste
  • Black pepper to taste (freshly cracked)
  • 10 Tbsp. good quality pure olive oil


  1. Place first 4 ingredients in a blender, blend for 15 seconds.
  2. Remove small plastic insert in blender lid, with blender running, slowly add the olive oil to combine.
  3. Remove from blender and season to taste with salt and pepper.

Chef’s Note: Use on any salad, grilled chicken, steamed vegetables, avocados, or as a marinade for grilled foods. Keeps for two weeks in fridge.

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