this shallot dressing is a classic and for good reason. it’s a tangy, honey-sweet dijon dressing with finely chopped raw shallot. I finish mine with a lot of toasted sesame seeds stirred right in, so every spoonful comes with texture. one bowl, one whisk, zero cooking.

a dressing you can actually chew

I’m a texture girl and this dressing has got bite. the sesame seeds go into the dressing instead of on top of the food, so they cling to whatever you pour it over and stay with every bite. nutty, toasty, a little poppy. 

what's in the bowl

1 large shallot. milder and sweeter than an onion, with just enough sharpness. chop it as finely as you can so it disappears into the dressing instead of sitting there in chunks.

dijon mustard. the quiet hero. it's what helps the oil and vinegar come together and stay together, so you end up with something thick and silky. plus, that kick! so good.

apple cider vinegar. bright and a little fruity, softer than white vinegar.

honey. rounds out the acid. 2 tablespoons sounds like a lot until you taste it with all that vinegar.

extra virgin olive oil. half a cup gives the dressing body and that peppery, grassy olive oil flavor.

toasted sesame seeds. make sure they're toasted. that's where all the nutty flavor lives.

how to make sesame shallot vinaigrette

1. chop 1 large shallot very finely and add it to a bowl.

2. add 1 tablespoon dijon mustard, 3 tablespoons apple cider vinegar, 1 teaspoon kosher salt, cracked black pepper and 2 tablespoons honey. no need to let the shallot sit.

3. whisk in 1/2 cup extra virgin olive oil until everything comes together and the dressing looks thick and glossy.

4. stir in 1/3 cup toasted sesame seeds.

5. taste it on a leaf or the tip of a spoon and adjust the salt and pepper if it needs it.

where to pour it

her first job is my ultimate poppy fresh green salad: endive, romaine and frisée, all tossed with this. bitter, frilly leaves are exactly what a sweet-tart dressing wants.

after that, go wild. spoon it over a crunchy cabbage slaw, toss it with sliced cucumbers and tomatoes, pour it over warm green beans, or fold it into a bowl of chickpeas for a lunch that took two minutes. anywhere you want tang, sweetness and a little crunch at once.

make it ahead

this dressing is a great one to have waiting in the fridge. store it covered for up to 7 days. olive oil can firm up when it's cold, so if it looks thick or cloudy, let it sit on the counter for a few minutes and give it a good whisk before using.

faq

what is a shallot vinaigrette?

a shallot vinaigrette is an oil and vinegar dressing built on finely chopped shallot, usually with mustard to hold it together. the shallot gives it a gentle, savory sharpness that's softer than raw onion. this version adds honey for sweetness and toasted sesame seeds for a nutty crunch.

why did my vinaigrette separate?

totally normal. oil and vinegar naturally drift apart as they sit. the dijon helps keep them together, but if it splits after a while, just whisk it again right before you pour. good as new.

can I use a different vinegar?

apple cider vinegar is what I developed this with, and its fruity tang is a big part of the flavor. if you try another one, taste as you go, since some are much sharper and you may want to play with the honey.

is this dressing sweet?

it's balanced, not sugary. you get the tang of the vinegar first, then the honey smooths it out, and the shallot and dijon keep it savory. think sweet and sour, not dessert.

more on the site: this dressing was born for my ultimate poppy fresh green salad, so start there.

if you're on a shallot kick, my maple spiced lentil carrots with shallot vinaigrette are next in line, and my basil pea salad with a shallot vinaigrette is another big bowl worth making.

make a batch and tell me in the comments: what are you pouring it on first?

xo,

e