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Michael’s Vinaigrette Recipe


This dressing is my interpretation of the classic light red-wine vinaigrette, with the added flavor of shallots. I use it to dress my salade verte.

Adapted from “Welcome to Michael’s” by Michael McCarty.


  • 2 tablespoons red wine vinegar
  • ½ tablespoon minced shallot
  • Sea salt
  • Freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil


Put the vinegar and shallot in a small mixing bowl. Add enough salt and pepper to coat the surface lightly and whisk. Whisking constantly, add the oil in a thin stream, beating until well-emulsified. Taste and season more, if necessary.