All-Purpose Herb Vinaigrette

A dependable vinaigrette makes simple food feel finished.

This version uses lemon, vinegar, Dijon, shallot, and herbs so it can move between salads, grain bowls, roasted vegetables, and grilled protein.

Letting the shallot sit in the acid for a few minutes softens its bite.

Then whisk in olive oil slowly so the dressing looks glossy rather than broken.

Use whatever tender herbs you have, but keep the total amount generous.

Parsley, chives, dill, basil, and cilantro all work in different directions.

For something else to cook in the same spirit, try Farro Salad with Roasted Squash and Feta or Cobb Salad with Green Goddess Dressing.