Large-Batch Citrus-Shallot Vinaigrette

For All of Your Holiday Table Needs 🎉

Pizza Friends, hello! And happy Friday.

As this is a place where we celebrate pizza primarily, I don’t love posting a Pizza Every Other Friday edition two weeks in a row. But I would be lying if I told you I wasn’t thinking about the holidays.

Preparing Thanksgiving is about my favorite thing to do, and in the weeks leading up to the feast, it’s nearly all I can think about.

With that in mind, today I thought I’d share my favorite large-batch citrus-shallot vinaigrette recipe, which is my choice dressing for the holiday table for many reasons but namely for the sharpness, acidity, and freshness it brings — so much Thanksgiving fare, apart from the cranberry sauce, lacks these traits.

Unlike nearly every other dressing I make, this one contains no sugar or other sweetener. All of the sweetness comes from the shallots, which macerate in the vinegar and fresh citrus juice for about 15 minutes before the oil is added. The citrus, of course, offers some sweetness, too, but it also lends its own element of bite and brightness.

The recipe you will find below yields a large batch, though you will find a link to small-batch version should the large batch feel like too much. That said, if you’ve never made a large-batch dressing, I can’t recommend it enough for the work-to-reward ratio — same amount of work, double or more the product 🎉 I’ve said this so many times, but it is the best feeling having a vat of homemade dressing on hand at the dinner hour, especially the big-feast dinner hour.

Friends, I hope all of your holiday preparations are going well! (Here’s my Google Doc timeline should you need help with the planning.)

PS: Large Batch Caesar Dressing

PPS: Large Batch Tahini Dressing

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The Recipe: Citrus-Shallot Vinaigrette

First gather your ingredients: shallots, salt, white balsamic, oranges and extra-virgin olive oil.

If you’re making a large batch, which I highly recommend, you’ll want to chop your shallots in the food processor. Give them a rough chop first:

Then transfer them to the food processor:

Then purée, scraping down the sides once or twice, until the shallots are finely minced:

Transfer the shallots to a medium bowl or liquid measure. Season with salt, then cover with vinegar and the juice of 1 to 2 oranges.

Let stand for 15 minutes:

Then whisk in the olive oil:

Taste for seasoning and adjust with more vinegar or citrus (for more sharpness) or oil (for less sharpness) or salt (for more seasoning). I like to taste with a lettuce leaf:

Once the dressing tastes right, transfer it to a storage jar or…

… use it immediately. Chop up some greens. I like to keep the leaves on the large side (which will ultimately require a knife and fork to eat, but which preserves their integrity longer and which, I think, looks prettier):

Place them in a large bowl and season with a pinch of flaky sea salt, fresh cracked pepper, and dressing to taste:

The only salad your Thanksgiving table needs 🎉

Perfect aside 🦃🦃🦃 or 🍕🍕🍕

Last week’s basil oil put to good use:

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Love pizza and salad? Find recipes, tips, and tricks in Pizza Night 🍕🍕🥗🥗

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