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

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Rate this recipe 4.4/5 (5 Votes)

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Ingredients

1 shallot
2 tbsp fresh lemon juice
1 tbsp unseasoned rice vinegar
salt
pepper
1/3 cup olive oil

Details

Servings 1
Adapted from bonappetit.com

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.