How to Win at Brunch: Lemon-Shallot Vinaigrette
By ltrodrigu
Rate this recipe
4.2/5
(5 Votes)
Ingredients
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
Details
Servings 8
Adapted from wsj.com
Preparation
Step 1
Lemon–Shallot Vinaigrette
Place shallot, garlic, salt, pepper, lemon juice and olive oil in a lidded jar and shake vigorously until emulsified. Let sit at least 1 hour.
Dressing will keep, refrigerated, up to 2 weeks. Bring to room temperature and shake before using.
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