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Spago House Dressing
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Use my suggestions, or choose your own favorite oils and vinegar.
Slowly whisk in the oils until the dressing is emulsified.

Spago House Dressing

Makes about 1 cup

Every restaurant and every household should have its own house dressing. Choose your favorite oil and vinegar and feel free to add a variety of herbs and spices. Always keep a batch mixed up in the refrigerator for salads, tomatoes, and all kinds of fresh vegetables.

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon sherry wine (or red wine) vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, minced
  • 1/2 teaspoon minced fresh thyme leaves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup walnut oil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground white pepper
  1. In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. (It will keep for 3 to 4 weeks.)
  2. When ready to use, whisk again.

This is a great dressing to drizzle on the Spinach and Blue Cheese Salad with Sliced Apples.

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