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Mustard-Herb Vinaigrette

Author: What's Gaby Cooking: Everyday California Food by Gaby Dalkin


  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbs Dijon mustard, grainy if you prefer
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • ½ tsp freshly cracked black pepper
  • ½ tsp kosher salt
  • ¼ cup red wine vinegar
  • 1 ¼ cups olive oil
  • 2 tbs grated Parmesan cheese (optional)


  • Combine all the ingredients except the olive oil and Parmesan in a large bowl and whisk until incorporated. Keep whisking as you stream in the olive oil. If using, whisk in the Parmesan last. Store in an airtight container, like a glass jar, for up to one week. If you included Parmesan, you’ll need to store it in the refrigerator, but if you did not, storing it on your countertop in a temperature-controlled kitchen is fine. That’s what I do. No one got hurt.


Recipe is sourced from What’s Gaby Cooking: Everyday California Food by Gaby Dalkin. As with so many of my favorite recipes, I made this two summers ago on a complete lark, no real forethought, I just needed a salad dressing NOW and couldn’t run to the store for ingredients. And then of course, we were wowed by it, we kept making it, and I had to share it here. It’s a mustard-based vinaigrette, which is likely familiar to you, but the specialness of this particular dressing is the dried herbs. They sit in the vinegar and rehydrate and that’s the magic of this dressing. Suffice it to say, it’s beyond delicious, not to mention convenient - you probably have everything in your fridge and pantry right now. I usually halve the amounts exactly because I’m only cooking for two - that gets us enough for a week of side salads. This also works as a quick marinade for grilled chicken. I tend to add Parmesan to the finished salad if I’m using it - that way I always have a choice. I’m hoping this week finds you safe.