This Honey Shallot Vinaigrette, super easy to do, will make any salad you dress it on, especially steak salad, into a flavor bomb! Time to put down the bottled stuff, the freshness of this vinaigrette deserves its chance to shine on your greens!
My intro to dressings
Full disclosure, I wasn’t always into salads. If given the choice between a red piece of beef or a delicate variety of greens, the steak was going to win. There wasn’t enough flavor in the salad for me. What’s worse, the dressings I saw were thick, globby bottles full of preservatives of tasting like plastic from the bottles they were sitting in.
No more!
The fresh, peppery flavors of the shallots act as a central focus on the salad. The olive oil and honey play off each other adding sweetness and floral aromas to the sauce. It’s full of nuanced flavors, yet with only 4 ingredients, you wouldn’t think so. But it does the one thing it’s meant to do well- it works with the salad instead of masking it.
Most people don’t realize their aversion to salads is actually their aversion to bad vinaigrette, because that’s all they taste!
How we did it & why
Did I mention it’s 3 minutes to make?
No, seriously, if you have a blender or a Nutribullet, that becomes the end of your cooking process! It takes longer to measure the ingredients out than to actually make this vinaigrette. I discovered this when, in a fit of really lazy cooking, I did not want to take out my blender or food processor, much less mincing the shallots.
There is actually a really cool science for why this works: since the Nutribullet works in a closed chamber, the air has nowhere to escape. So once the olive oil is agitated, it pushes air into the oil molecules making a really fast emulsion.
As a move in together gift, Alicia got me a Nutribullet Pro (affiliate link). I had only previous experience with the regular one. At 900 watts, it provides about 25000 rpm. While not as powerful as a Vitamix (affiliate link) in terms of blending ability (37,000 approximate RPM), it handles most things very well for the value. So it’s a thought to consider when thinking about your needs blender wise.
Now to eat more salads!
If you’ve tried this Honey Shallot Vinaigrette recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it was in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
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Honey Shallot Vinaigrette
- Prep Time: 3
- Cook Time: 1
- Total Time: 4
- Yield: 8 oz 1x
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Pin RecipeDescription
This Honey Shallot Vinaigrette recipe is super easy to do and will make any salad you dress it on, especially steak salad, into a flavor bomb! Time to put down the bottled stuff, the freshness of this vinaigrette deserves its chance to shine on your greens!
Ingredients
For The dressing
- 1 Large shallot
- 1/4 Cup olive oil
- 1/4 Cup Red Wine Vinegar
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 cup honey (or to taste)
Instructions
Blend together red wine vinegar, shallots, honey, and olive oil in a blender or Nutribullet.
Notes
If you want to do a more traditional vinaigrette, mince the shallots very fine with a knife and use a whisk to blend together the honey, shallots, and red wine vinegar. Then, while whisking, add a drizzle of oil in a thin stream to incorporate into the mixture. (but seriously, use the blender)
For a spicy kick, add red pepper flakes or, if going in an asian direction use gojuchang!
- Category: Salad Dressing
- Method: Emulsion
- Cuisine: American
Keywords: Honey, Shallot Vinaigrette, Salad Dressing
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.
Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!
No shallots listed in ingredient list
You’re so right! Thanks for catching it! Just updated the recipe!