EMULSIFIED DRESSING RECIPE RECIPES

Steps:

• In a small bowl, whisk together the Dijon mustard and Balsamic Vinegar until dressing is emulsified and smooth.
• When incorporating the oil, don't add all of it at once. While whisking, slowly add the olive oil in a stream until the vinaigrette is emulsified.
• Season with salt and/or pepper, if using, and mix well any optional desired seasoning variations (see Notes).
• Once it’s mixed, just taste and adjust the seasonings if you like, and you’re good to go. Since tasting a vinaigrette on its own can give you a skewed idea of its flavour, taste it by dipping leaf into the dressing, shake off the excess, and try. This will give you a much better idea of how your vinaigrette will taste with the finished salad.
• Place the salad in a medium bowl and add enough dressing to moisten. Start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
• If you’re not serving your vinaigrette right away, you may have to shake or whisk it again right before serving. And be sure to taste leftover dressing before tossing it with salad ingredients: Sometimes the dressing needs a little re-seasoning to keep it tasting bright and fresh.
• Keep leftover dressing in a sealed jar, or another container with a tight lid, in the refrigerator for several weeks. If any of the ingredients in your vinaigrette were previously refrigerated or are fresh, like lemon juice or minced shallots, then store it in the refrigerator up to five days.

Steps:

• Blend oil, vinegar, shallot, tomato paste, and mustard in a blender until emulsified, about 1 minute. Season with salt and pepper.
• Do Ahead: Dressing can be made 4 days ahead. Cover and chill.