Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 0.06 g | (0 %) | ||
| Fat | 23.67 g | (20 %) | ||
| Carbohydrates | 1.47 g | (1 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 0.08 g | (0 %) |
| Vitamin A | 0.01 mg | (1 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.02 mg | (0 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 0.85 μg | (0 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.2 mg | (0 %) | ||
| Potassium | 8.37 mg | (0 %) | ||
| Calcium | 0.94 mg | (0 %) | ||
| Magnesium | 0.52 mg | (0 %) | ||
| Iron | 0.03 mg | (0 %) | ||
| Zinc | 0.01 mg | (0 %) | ||
| Saturated fatty acids | 3.15 g | |||
| Cholesterol | 0 mg |
Preparation steps
Step 1
Arrange all the ingredients on a work surface. Peel the shallot and remove any of the root if it is still intact. Measure both the oil and the vinegar.
Step 2
Halve the shallot lengthwise. Place the shallot on a cutting board, cut side down. Cut several times lengthwise, but don't cut all the way through. The idea is to leave one of the ends intact, so that the shallot stays together. Turn the shallot 90 degrees, and finely dice.
Step 3
Add the vinegar to a small bowl.
Step 4 and 5
Season the vinegar with a pinch of salt and a pinch of pepper.
Step 6
Add the sugar. If the vinegar is very pungent still, you may need to add more.
Step 7
Whisk the vinegar until all the ingredients have dissolved in the liquid.
Step 8
Gradually incorporate the oil until a thick, emulsified dressing has formed.
Step 9
Mix in the diced shallots, and stir until combined.
Step 10
Chill the vinaigrette briefly before serving. Stir again, to ensure all the ingredients are thoroughly mixed. Shortly before serving, drizzle over a salad, and serve.
