ClosePhoto: EatingWellIf you’re regularly making salads at home, there’s a good chance you have a go-to dressing. Maybe it’saneasy balsamic vinaigrette, or maybe it’s your favorite store-bought bottle—check out our guideto find a delicious dressing that’s also healthy. No matter your salad routine, shaking things up from time to time with a new salad dressing can be a great way to make your standard weeknight meal new again.Our Top 10 Vinaigrettes That Will Make You Love Salad AgainIf you’re in the market for a new salad dressing recipe, we have quite a few options—fromChipotle Ranch DressingtoCitrus Vinaigrette—but we also just came across a simple, classic recipe that would be a must-make in any kitchen.Professional chef Catherine Pla—also known as@chouquettekitchenon social media—took to Instagram this week to share a video of her French mother-in-law, Marie-Louise, teaching all of us how to make her family vinaigrette. The recipe is easy, using mostly pantry ingredients, and flavorful, while still being classic enough to be paired with just about anything, from a glass of wine to cut of salmon.The 5 Best Salad Dressings from Trader Joe’s, According to Customers"My French in-laws eat the same salad everyday, usually at lunch and dinner. This is the method my MIL, Marie-Louise, uses to make her vinaigrette, which is pretty much the same recipe/ingredients you’d find anywhere in France or if you googled ‘French Vinaigrette,'" Pla wrote in her caption. “This is our family’s favorite salad dressing, but I make it in batches to last for three or four salads.“To copy Marie-Louise, you’ll need shallots, salt, red-wine vinegar, Dijon mustard, extra-virgin olive oil, neutral oil (such as canola, grapeseed or avocado), black pepper, chili powder and a mix of fresh herbs. You could use what you have on hand, but the expert opts for chives, parsley and tarragon.Chef Curtis Stone Swears By This Secret Ingredient for Making Salad DressingStart with peeling and finely chopping your shallot, then adding it to your salad bowl. Add a dash of salt and about a tablespoon of red-wine vinegar to the shallot. Marie-Louise recommends giving this initial mixture about 10 minutes to sit and “rest”—this time can give the salt an opportunity to dissolve, and it allows the shallots to marinate in the vinegar. While you wait, you can prep your lettuce or chop your herbs!When the shallots are well-rested, add about 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil and a tablespoon of neutral oil, then give it a stir. Add black pepper to taste and, optionally, add a pinch of piment d’Espelette which is a sweet, spicy ground pepper from the Basque region of France—or a little of whatever other chili powder you have on hand—for some heat. Then add in the chopped fresh herbs, whisk it all together and you’re good to go. Marie-Louise adds her salad greens right into the bowl with the dressing and tosses to combine, so you don’t have to dirty two bowls.I’ve Been Using This Restaurant Hack for Making Creamy Salad Dressings for YearsAs mentioned, Marie-Louise uses a neutral oil in this recipe. In the caption, Pla says this oil, called colza in France, is basically standard canola oil. If you spend any time getting your wellness information from TikTok and Instagram, canola oil might scare you off. But we should set the record straight: Canola oil is not bad and can absolutely be part of a healthy eating pattern. Some of those negative claims are based on dated animal studies, not human studies—andwe chatted with dietitians to debunk them a while ago. Whileolive oil is still one of the bestcooking fats for supporting heart health and lowering inflammation, eating some canola oil won’t hurt you unless you have an allergy.Toss this dressing with the greens you most enjoy, whether it’s spinach, butter lettuce, romaine or iceberg, for a deliciously easy salad. If you fall in love with it, it can be your new favorite pantry recipe—and you can be known as the friend who makes thebestsalads.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: EatingWell
If you’re regularly making salads at home, there’s a good chance you have a go-to dressing. Maybe it’saneasy balsamic vinaigrette, or maybe it’s your favorite store-bought bottle—check out our guideto find a delicious dressing that’s also healthy. No matter your salad routine, shaking things up from time to time with a new salad dressing can be a great way to make your standard weeknight meal new again.Our Top 10 Vinaigrettes That Will Make You Love Salad AgainIf you’re in the market for a new salad dressing recipe, we have quite a few options—fromChipotle Ranch DressingtoCitrus Vinaigrette—but we also just came across a simple, classic recipe that would be a must-make in any kitchen.Professional chef Catherine Pla—also known as@chouquettekitchenon social media—took to Instagram this week to share a video of her French mother-in-law, Marie-Louise, teaching all of us how to make her family vinaigrette. The recipe is easy, using mostly pantry ingredients, and flavorful, while still being classic enough to be paired with just about anything, from a glass of wine to cut of salmon.The 5 Best Salad Dressings from Trader Joe’s, According to Customers"My French in-laws eat the same salad everyday, usually at lunch and dinner. This is the method my MIL, Marie-Louise, uses to make her vinaigrette, which is pretty much the same recipe/ingredients you’d find anywhere in France or if you googled ‘French Vinaigrette,'” Pla wrote in her caption. “This is our family’s favorite salad dressing, but I make it in batches to last for three or four salads.“To copy Marie-Louise, you’ll need shallots, salt, red-wine vinegar, Dijon mustard, extra-virgin olive oil, neutral oil (such as canola, grapeseed or avocado), black pepper, chili powder and a mix of fresh herbs. You could use what you have on hand, but the expert opts for chives, parsley and tarragon.Chef Curtis Stone Swears By This Secret Ingredient for Making Salad DressingStart with peeling and finely chopping your shallot, then adding it to your salad bowl. Add a dash of salt and about a tablespoon of red-wine vinegar to the shallot. Marie-Louise recommends giving this initial mixture about 10 minutes to sit and “rest”—this time can give the salt an opportunity to dissolve, and it allows the shallots to marinate in the vinegar. While you wait, you can prep your lettuce or chop your herbs!When the shallots are well-rested, add about 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil and a tablespoon of neutral oil, then give it a stir. Add black pepper to taste and, optionally, add a pinch of piment d’Espelette which is a sweet, spicy ground pepper from the Basque region of France—or a little of whatever other chili powder you have on hand—for some heat. Then add in the chopped fresh herbs, whisk it all together and you’re good to go. Marie-Louise adds her salad greens right into the bowl with the dressing and tosses to combine, so you don’t have to dirty two bowls.I’ve Been Using This Restaurant Hack for Making Creamy Salad Dressings for YearsAs mentioned, Marie-Louise uses a neutral oil in this recipe. In the caption, Pla says this oil, called colza in France, is basically standard canola oil. If you spend any time getting your wellness information from TikTok and Instagram, canola oil might scare you off. But we should set the record straight: Canola oil is not bad and can absolutely be part of a healthy eating pattern. Some of those negative claims are based on dated animal studies, not human studies—andwe chatted with dietitians to debunk them a while ago. Whileolive oil is still one of the bestcooking fats for supporting heart health and lowering inflammation, eating some canola oil won’t hurt you unless you have an allergy.Toss this dressing with the greens you most enjoy, whether it’s spinach, butter lettuce, romaine or iceberg, for a deliciously easy salad. If you fall in love with it, it can be your new favorite pantry recipe—and you can be known as the friend who makes thebestsalads.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
If you’re regularly making salads at home, there’s a good chance you have a go-to dressing. Maybe it’saneasy balsamic vinaigrette, or maybe it’s your favorite store-bought bottle—check out our guideto find a delicious dressing that’s also healthy. No matter your salad routine, shaking things up from time to time with a new salad dressing can be a great way to make your standard weeknight meal new again.Our Top 10 Vinaigrettes That Will Make You Love Salad AgainIf you’re in the market for a new salad dressing recipe, we have quite a few options—fromChipotle Ranch DressingtoCitrus Vinaigrette—but we also just came across a simple, classic recipe that would be a must-make in any kitchen.Professional chef Catherine Pla—also known as@chouquettekitchenon social media—took to Instagram this week to share a video of her French mother-in-law, Marie-Louise, teaching all of us how to make her family vinaigrette. The recipe is easy, using mostly pantry ingredients, and flavorful, while still being classic enough to be paired with just about anything, from a glass of wine to cut of salmon.The 5 Best Salad Dressings from Trader Joe’s, According to Customers"My French in-laws eat the same salad everyday, usually at lunch and dinner. This is the method my MIL, Marie-Louise, uses to make her vinaigrette, which is pretty much the same recipe/ingredients you’d find anywhere in France or if you googled ‘French Vinaigrette,'” Pla wrote in her caption. “This is our family’s favorite salad dressing, but I make it in batches to last for three or four salads.“To copy Marie-Louise, you’ll need shallots, salt, red-wine vinegar, Dijon mustard, extra-virgin olive oil, neutral oil (such as canola, grapeseed or avocado), black pepper, chili powder and a mix of fresh herbs. You could use what you have on hand, but the expert opts for chives, parsley and tarragon.Chef Curtis Stone Swears By This Secret Ingredient for Making Salad DressingStart with peeling and finely chopping your shallot, then adding it to your salad bowl. Add a dash of salt and about a tablespoon of red-wine vinegar to the shallot. Marie-Louise recommends giving this initial mixture about 10 minutes to sit and “rest”—this time can give the salt an opportunity to dissolve, and it allows the shallots to marinate in the vinegar. While you wait, you can prep your lettuce or chop your herbs!When the shallots are well-rested, add about 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil and a tablespoon of neutral oil, then give it a stir. Add black pepper to taste and, optionally, add a pinch of piment d’Espelette which is a sweet, spicy ground pepper from the Basque region of France—or a little of whatever other chili powder you have on hand—for some heat. Then add in the chopped fresh herbs, whisk it all together and you’re good to go. Marie-Louise adds her salad greens right into the bowl with the dressing and tosses to combine, so you don’t have to dirty two bowls.I’ve Been Using This Restaurant Hack for Making Creamy Salad Dressings for YearsAs mentioned, Marie-Louise uses a neutral oil in this recipe. In the caption, Pla says this oil, called colza in France, is basically standard canola oil. If you spend any time getting your wellness information from TikTok and Instagram, canola oil might scare you off. But we should set the record straight: Canola oil is not bad and can absolutely be part of a healthy eating pattern. Some of those negative claims are based on dated animal studies, not human studies—andwe chatted with dietitians to debunk them a while ago. Whileolive oil is still one of the bestcooking fats for supporting heart health and lowering inflammation, eating some canola oil won’t hurt you unless you have an allergy.Toss this dressing with the greens you most enjoy, whether it’s spinach, butter lettuce, romaine or iceberg, for a deliciously easy salad. If you fall in love with it, it can be your new favorite pantry recipe—and you can be known as the friend who makes thebestsalads.
If you’re regularly making salads at home, there’s a good chance you have a go-to dressing. Maybe it’saneasy balsamic vinaigrette, or maybe it’s your favorite store-bought bottle—check out our guideto find a delicious dressing that’s also healthy. No matter your salad routine, shaking things up from time to time with a new salad dressing can be a great way to make your standard weeknight meal new again.
Our Top 10 Vinaigrettes That Will Make You Love Salad Again
If you’re in the market for a new salad dressing recipe, we have quite a few options—fromChipotle Ranch DressingtoCitrus Vinaigrette—but we also just came across a simple, classic recipe that would be a must-make in any kitchen.
Professional chef Catherine Pla—also known as@chouquettekitchenon social media—took to Instagram this week to share a video of her French mother-in-law, Marie-Louise, teaching all of us how to make her family vinaigrette. The recipe is easy, using mostly pantry ingredients, and flavorful, while still being classic enough to be paired with just about anything, from a glass of wine to cut of salmon.
The 5 Best Salad Dressings from Trader Joe’s, According to Customers
“My French in-laws eat the same salad everyday, usually at lunch and dinner. This is the method my MIL, Marie-Louise, uses to make her vinaigrette, which is pretty much the same recipe/ingredients you’d find anywhere in France or if you googled ‘French Vinaigrette,'” Pla wrote in her caption. “This is our family’s favorite salad dressing, but I make it in batches to last for three or four salads.”
To copy Marie-Louise, you’ll need shallots, salt, red-wine vinegar, Dijon mustard, extra-virgin olive oil, neutral oil (such as canola, grapeseed or avocado), black pepper, chili powder and a mix of fresh herbs. You could use what you have on hand, but the expert opts for chives, parsley and tarragon.
Chef Curtis Stone Swears By This Secret Ingredient for Making Salad Dressing
Start with peeling and finely chopping your shallot, then adding it to your salad bowl. Add a dash of salt and about a tablespoon of red-wine vinegar to the shallot. Marie-Louise recommends giving this initial mixture about 10 minutes to sit and “rest”—this time can give the salt an opportunity to dissolve, and it allows the shallots to marinate in the vinegar. While you wait, you can prep your lettuce or chop your herbs!
When the shallots are well-rested, add about 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil and a tablespoon of neutral oil, then give it a stir. Add black pepper to taste and, optionally, add a pinch of piment d’Espelette which is a sweet, spicy ground pepper from the Basque region of France—or a little of whatever other chili powder you have on hand—for some heat. Then add in the chopped fresh herbs, whisk it all together and you’re good to go. Marie-Louise adds her salad greens right into the bowl with the dressing and tosses to combine, so you don’t have to dirty two bowls.
I’ve Been Using This Restaurant Hack for Making Creamy Salad Dressings for Years
As mentioned, Marie-Louise uses a neutral oil in this recipe. In the caption, Pla says this oil, called colza in France, is basically standard canola oil. If you spend any time getting your wellness information from TikTok and Instagram, canola oil might scare you off. But we should set the record straight: Canola oil is not bad and can absolutely be part of a healthy eating pattern. Some of those negative claims are based on dated animal studies, not human studies—andwe chatted with dietitians to debunk them a while ago. Whileolive oil is still one of the bestcooking fats for supporting heart health and lowering inflammation, eating some canola oil won’t hurt you unless you have an allergy.
Toss this dressing with the greens you most enjoy, whether it’s spinach, butter lettuce, romaine or iceberg, for a deliciously easy salad. If you fall in love with it, it can be your new favorite pantry recipe—and you can be known as the friend who makes thebestsalads.
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