Lemon-Shallot Vinaigrette

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Make this tart, bright vinaigrette for green salads, and remember it is also terrific drizzled over grilled fish, chicken, or vegetables.

By Jan Birnbaum

Updated on May 15, 2023

Lemon-Shallot Vinaigrette — Photo:
Matt Taylor-Gross / Food Styling by Debbie Wee

Total Time:

10 mins

Yield:

1 1/3 cups

Every cook needs a go-to vinaigrette recipe to keep in a jar or other container in the refrigerator to toss with green salads.

Keep this tart, punchy vinaigrette in your back pocket to drizzle over roast chicken, grilled fish, fresh or roasted vegetables, or anything that could use a bright wake-up call.

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Ingredients

1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove (minced)
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Directions

In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.

Originally appeared: October 2002

Lemon-Shallot Vinaigrette

Ingredients

Directions

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