Alex Lau
Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.
Recipe information
Yield
Makes about ¾ cup
Ingredients
½ cup olive oil
¼ cup Sherry vinegar or red wine vinegar
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
Kosher salt, freshly ground pepper
Preparation
Step 1
Whisk oil, vinegar, shallot, and thyme in a small bowl. Season with salt and pepper.
Step 2
Do Ahead: Dressing can be made 4 days ahead. Cover and chill.
