Alex Lau
Tomato paste adds sweetness and will help the dressing emulsify.
Recipe information
Yield
Makes about ⅔ cup Servings
Ingredients
⅓
cup olive oil
¼
cup white wine vinegar
1
tablespoon finely chopped shallot
1
tablespoon tomato paste
1
teaspoon Dijon mustard
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Blend oil, vinegar, shallot, tomato paste, and mustard in a blender until emulsified, about 1 minute. Season with salt and pepper.
Do Ahead: Dressing can be made 4 days ahead. Cover and chill.