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
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.
