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CIA Red Wine Vinaigrette
Makes 2 Cups
*1/2 cup red wine vinegar
*1 teaspoon Dijon-style mustard
*Salt and pepper as needed
*3/4 cup extra virgin olive oil
*3/4 cup corn or safflower oil
*2 to 3 tablespoons minced herbs (optional)
1Whisk together the vinegar, mustard, about 1/2 teaspoon salt and a pinch of black pepper. Gradually whisk in oils until they are all incorporated and the vinaigrette is smooth and lightly thickened (as the vinaigrette sits, it will start to separate). Season with additional salt and pepper, if needed.
2Just before serving, whisk the vinaigrette to recombine the oils and vinegar. Check the seasoning again and add the herbs, if using.
  • We've combined two oils here for a well-balanced flavor in the vinaigrette. Try other oils instead of the extra virgin olive oil. Options include walnut or peanut oil.

Recipe from VEGETABLES by The Culinary Institute of America (Lebhar-Friedman Books; April 2007)