The best vinaigrette recipe ever – and, your perfect base for delicious wine with salad!
Alright, every good salad needs a good dressing, so here we are with The Castello’s House vinaigrette. Think of it as your primer. With this amazing vinaigrette recipe, you are ready to make any number of salads with endless wine pairings. Like we said from the beginning of all this wine with salad talk, it doesn’t have to be just whites!
With this, you end up with about a pint of dressing, so you can play around with flavors and can expect to have a dressing on hand for about 10 days. Denise does stress that she always uses two kinds of acid because it makes a more complex vinaigrette and also lessens the bite a bit of red wine vinegar, which better helps you pair your salad with wine.
One of my favorite tips I’ve learned in all my cooking with Denise adventures was her instruction of dressing the lettuce before topping with the rest of your ingredients. Doing this ensures the lettuce is properly – and evenly – coated before putting the rest of the crowds comes to the party.
The Castello's House Vinaigrette (maybe the best vinaigrette recipe EVER)
- ¼ cup red wine vinegar
- ¼ cup sherry vinegar or cider vinegar, yuzu, mirin, lemon or even orange juice
- 1 shallot placed whole is fine (essential ingredient)
- 1 garlic clove
- 1 TBS granulated sugar
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup dijon mustard
- 1¼ cup Extra Virgin Olive Oil (and maybe a splash more or less depending on your taste.)
- Blend all ingredients together EXCEPT the olive oil until the shallots and garlic disappear.
- Next, add the oil in a slow and steady stream while the blender is going.
- With the motor of the blender going slowly (about medium speed), stream in the oil. The emulsion will get quite thick and in order to add all the oil, you may have to turn off the blender to allow the emulsion to fall back on to the blades then turn it back on ON LOW. Then, continue adding the oil, turning up the speed.
- Remember that it is better to taste the vinaigrette with a lettuce leaf to judge whether to add less or more oil.
- Mango mustard
- Soy, green onion, and toasted sesame oil
- Fresh herbs
- Ceasar (anchovy, Worcestershire, and lemon zest)
Try some of our wine-friendly salad recipes – all start with this vinaigrette!
Let us know what you think!
If you try this recipe out and find some fun dressing variations, drop us a note here or let us know on social media! We definitely believe this is the best vinaigrette recipe, but that’s because it is so versatile. So, share your variations!
Follow our cooking adventures on social media – #cookingwithdenise!
Girl’s Gotta Drink
Chef Denise Pardini, Hotel Castello di Sinio:
- Website: hotelcastellodisinio.com
- Facebook: www.facebook.com/HotelCastellodiSinio
- Instagram: @castellodisinio