Description
A bright, tangy vinaigrette balancing the tartness of fresh rhubarb with the mild sharpness of shallots, perfect for spring salads.
Ingredients
Scale
- 1/2 cup fresh rhubarb, finely diced
- 1 small shallot, minced
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Combine the diced rhubarb, minced shallot, white wine vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl.
- Let the mixture sit for 10 minutes to allow the rhubarb to slightly soften and release its flavor into the vinegar.
- Whisk the mixture vigorously.
- Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
- Continue whisking until the vinaigrette is well combined and slightly thickened.
- Taste and adjust seasoning if needed before serving.
Notes
- This vinaigrette pairs well with grilled chicken, roasted asparagus, or simple mixed greens featuring goat cheese.
- If you prefer a smoother dressing, you can briefly simmer the rhubarb and shallot mixture in the vinegar for 2 minutes before cooling and proceeding with the emulsification.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dressing
- Method: Whisking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1
- Sodium: 130
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.1
- Protein: 0.2
- Cholesterol: 0