Recipe from
Makes about ¾ cup
Perfect not just as a salad dressing but ideal as a drizzle over roast potatoes, a dip for roasted meats or an additional sandwich topping.
½ cup olive oil
¼ cup Sherry vinegar or red wine vinegar
2 Tbsp. finely chopped shallot
1 tsp. chopped fresh thyme
Kosher salt, freshly ground pepper
Whisk oil, vinegar, shallot, and thyme in a small bowl. Season with salt and pepper.


Dressing can be made 4 days ahead. Cover and chill.