Mustard Shallot Vinaigrette

Sep 14, 2020, Updated Apr 17, 2025

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Having a go-to dressing for everyday salads is essential, and this Mustard Shallot Vinaigrette is so flexible. It keeps well in the refrigerator, so you can make it on the weekend to enjoy with salads all week long.

My favorite way to use this is on salads made from odds and ends in the crisper drawer – including an array of soft herbs like dill, chives, mint, Italian parsley or basil. Any green salad is lifted tremendously with a handful of fresh herbs mixed with your favorite lettuce.

Other herbs and vegetables you can use to make a monotone green salad include:

Tarragon leaves: Grab these from the little clamshells from your grocery store or use the leftovers from protein recipes.
Green onions: Chop the most tender green bits at a diagonal to a mild onion flavor to the mix.
Celery leaves: The light green leafy bits of celery hearts often get tossed, but they’re a favorite flavor infuser for green salads or my homemade veggie stock.
Cucumbers: Add an extra bite of crunch with some half moons of sliced cucumbers. Or use Persian cucumbers sliced in chunks for even more texture.

Making Vinaigrette

You can add the ingredients, except olive oil, to a small bowl and combine. Then whisk as you slowly drizzle in the olive oil to help everything emulsify. But an even easier method is the dump-and-shake style of this recipe.

Here’s how you do it:

Add all ingredients to a small jar, including the olive oil.
Secure the lid.
Shake, shake, shake for 30 seconds or more.
Drizzle on salad, toss and serve.

Leftover dressing works well for other salads, mixed in with canned tuna or to dress some chopped-up, hard-boiled eggs.

Don’t have shallot on hand? Skip it. As long as you have the rest of the ingredients for the recipe, you can skip the shallot or substitute minced red onion. The dressing will still work perfectly.

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Mustard Shallot Vinaigrette

Mustard and shallots are key to this go-to vinaigrette that works on any green salad or drizzled on pasta salads.

Servings:

Ingredients

▢ 3 tablespoons lemon juice, (about 1 lemon)
▢ 2 tablespoons red wine vinegar
▢ 2 tablespoons Dijon mustard
▢ 2 tablespoons shallot, minced
▢ ¾ teaspoon kosher salt
▢ ¼ teaspoon black pepper
▢ ¼ teaspoon garlic powder
▢ ½ cup olive oil

Instructions

Add ingredients in the order listed above to a small jar. Secure the lid and shake for about 30 to 45 seconds to mix well.
Taste and adjust seasoning, as needed. If the vinaigrette seems to thin, add a bit more mustard to thicken it up. If the vinaigrette seems to thick, add a bit more olive oil.
Store leftover dressing in the air-tight jar in the refrigerator for up to 5 days.