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Basic French Vinaigrette
Simple to make, it will last a day or so refrigerated, but usually doesn’t in our house. We consider it a 0 Carb.
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2
TBSP
(20 gr) shallot, finely chopped 2 CHO
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2
TBSP
Red Wine Vinegar 0 CHO
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2
tsp.
Dijon Mustard 0 CHO
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3
TBSP
Extra Virgin Olive Oil 0 CHO
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¼
tsp.
sea salt 0 CHO
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¼
tsp.
pepper 0 CHO
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Place finely chopped shallot, red wine vinegar and salt in a small dish (but large enough to whisk the dressing in). Let rest 10 minutes.
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Whisk in Dijon mustard and slowly pour in the olive oil, while whisking continually.
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Season with pepper.
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Dressing will last a few days refrigerated.
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Toss with leafy greens just before serving.