vinaigrette dressing in a small glass jar.

Vinaigrette (it’s a salad dressing!)


1 cup







Ingredients: (this is a template more than a recipe)

  • 1 Tbsp. Dijon or other spicy mustard (optional but really good!)
  • 1 tsp. salt, or more to taste
  • ½ tsp. black pepper, or more to taste- options: hot pepper flakes, cumin, curry, etc.
  • 1/4 cup vinegar – options: white wine, red wine, balsamic or sherry 
  • ½ cup olive oil or extra virgin olive oil

To these proportions you can add some other ingredients that will make your salad unique, special or just more interesting to you:

  • 1 clove garlic, smashed and minced
  • ½ of 1 shallot, minced
  • 2 tsp. fresh herbs - options: basil, thyme, oregano, tarragon, chives, lemon verbena, sage, rosemary
  • 1 tsp. dried herbs –options (all the same as above)
  • 1 tsp. spice – options: cumin, curry, paprika, coriander, Mexican chili mix, harissa, almost any!
  • 1 Tbsp. honey (honey mustard!!)
  • ¼ cup heavy cream (substitute for a ¼ cup of the olive oil above)

To Emulsify: Using a bowl and whisk:

  • Put the mustard, salt, pepper and of the seasonings and additions in the second section, into a small bowl.
  • Mix in the vinegar. 
  • Very slowly, us a whisk to add the oil (start with a few drops at a time and then as it begins to thicken you can add the oil a little faster). The vinaigrette should be thick and “emulsified” (oil and vinegar hold together). 
  • Taste and add more of any of these seasons that you like.

Using a glass jar (this will not emulsify as well but it’s faster and easier)

  • Put all the ingredients EXCEPT FOR the olive oil in to jar (make sure your jar is big enough to accommodate all the oil when it’s added).
  • Close the top and shake well. Add the oil, close the lid again and shake until the oil is “incorporated” into the vinegar. 


  • Many vinaigrettes say 1-3 parts vinegar to oil. I think a more tart dressing is nicer, but it is really up to you. 
  • Make this by 2 or 3 times the recipe if you like. This will stay wonderful and even better, for weeks and months in your refrigerator. So always on hand for a fresh salad! 
  • Great place to experiment with new herbs and spices too!
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