Michael’s Vinaigrette Recipe

Michael’s Vinaigrette Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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.

Vinaigrette Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Vinaigrette Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!