Shallot Vinaigrette
By danyell923
Recipes & Menus | recipes
Simone's Shallot Vinaigrette
Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temp-erature and shake before using.
Makes 1 cup
Recipe by Simone Shubuck
Photograph by Danny Kim
June 2013
- 1
4.4/5
(5 Votes)
Ingredients
- 1 shallot
- 2 tbsp fresh lemon juice
- 1 tbsp unseasoned rice vinegar
- salt
- pepper
- 1/3 cup olive oil
Preparation
Step 1
Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil and cover. Shake to combine.