Make-Ahead Salad Dressing

by Rachael Ray 1:24 PM, January 19, 2017

Aired January 23, 2017

Serves about 1 cup

1/2 shallot, grated
2 large cloves garlic, grated
1/2 red chile, grated
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup white balsamic vinegar
Juice of 1/2 lemon
1 teaspoon dried oregano or marjoram
2 tablespoons parsley, finely chopped
1 teaspoon thyme, chopped
1/4 cup Parmigiano-Reggiano
1/4 cup EVOO – Extra Virgin Olive Oil


Place all ingredients in a Mason jar and shake well. Keep in the refrigerator for up to two weeks.


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