Shallot Vinaigrette
Total Time
5 mins
Prep Time
5 mins
Cook Time
0 mins
Rating
5 out of 5 stars
(5)
Ingredients
About 3/4 cup
- 1 large shallot, peeled and finely minced (about 3 tablespoons)
- 1 clove garlic, peeled and finely minced
- 1/3 cup extra virgin olive oil
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
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Preparation
Step 1
Combine: In a large bowl, whisk all of the ingredients together vigorously for 1 minute or until fully emulsified. (Or alternately, vigorously shake the ingredients together in a covered mason jar until fully emulsified.)
Step 2
Serve: Serve immediately or refrigerate in a sealed container for up to 3 days.
Step 3
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Chef's notes
Add fresh herbs:
Finely-chopped fresh basil, chives, dill, mint, parsley, rosemary, tarragon, or thyme would all be delicious additions to this vinaigrette.
Add Parmesan:
Add 1/4 cup freshly-grated Parmesan to the dressing to give it a cheesy, umami twist.
Add a kick:
Add a pinch of crushed red pepper flakes to give this dressing some heat.
Use vinegar:
Substitute vinegar (such as a sherry vinegar or red wine vinegar) for the lemon juice.
