Curry Mustard Shallot Vinaigrette

Curry Mustard Shallot Vinaigrette

This is our go-to dressing right now. It has everything you could ask for in a dressing - lemony notes, tangy balsamic vinegar, our deliciously complex Curry Mustard, buttery olive oil and sweet shallots. We've used this dressing to flavor a plain green salad, crunchy chopped salads and even drizzled onto roasted vegetables. For the recipe for the Roasted Delicata Squash and Paneer Salad above go here.


1 shallot, minced

1 tablespoon lemon juice

2 tablespoons sherry vinegar

1 tablespoon Brooklyn Delhi Curry Mustard or regular mustard

6 tablespoons good olive oil

1/2 teaspoon coarse salt or to taste

fresh ground black pepper

1 teaspoon Brooklyn Delhi Mango Chutney or sugar - optional


Combine shallots, lemon juice, vinegar, Brooklyn Delhi Curry Mustard (or regular mustard),  coarse salt, a few grinds of fresh pepper in a large bowl. Whisk together. As you are whisking, add in the oil slowly until all of the oil is emulsified. Taste and add salt and or a spoon of sugar if you want more sweetness in your dressing.

Drizzle as much as you like of the dressing over salad greens, chopped crunchy veggies* or roasted vegetables. If you'd like to add herbs to this recipes, parsley pairs well here. We sometimes add a cheese on top like crumbled feta or sharp grated cheddar.

*love this crunchy veggies combo: cucumbers, radish, celery, peppers, tomatoes and raw onion if you dare:)