Shallot Lemon Vinaigrette

A classic vinaigrette, that can be used with just about anything. It’s delicious over crisp greens, beautiful raw or grilled vegetables or even a piece of baked salmon. I typically don’t like the strong pungency of raw shallots so I prefer to pickle the chopped shallot for a few minutes in vinegar and salt so the pungency is mellowed. This is a staple vinaigrette at Nourish Deliciously Kitchen and we use it as a template to create different vinaigrette. Whisk in 1-2 tablespoons, one of the following: Tahini, Greek yogurt, Sour cream, Nut or Seed butter or Miso to make a delicious and creamy dressing. Stays in the fridge for about 2 weeks.

How to Make Shallot Lemon Vinaigrette

• Combine the chopped shallot with the vinegar, salt, and pepper in a shallow bowl. Leave it to rest for about 20 minutes to mellow out.
• Add the lemon juice and the mustard to the pickled shallots, using a whisk or fork carefully whisk or blend. Add the olive oil, honey or maple syrup and neutral oil and whisk again until the all the liquids and mustard has emulsified.
• Store in the airtight jar or bottle in the refrigerator for up to weeks.
• Use this recipe as a template to create different vinaigrettes. Whisk in a tablespoon or two of either: Tahini, Greek yogurt, Nut or Seed butter or Miso to make a delicious and creamy dressing.

Shallot Lemon Vinaigrette

Meera

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Prep Time 10 minutes mins

Course Salad Dressing and Vinaigrette

Cuisine French

Servings 1.5 cups

Ingredients

  

1x2x3x

• 1-2 mudium shallots, finely chopped about ½ cup chopped
• ¼ cup white wine vinegar
• 3 tbsp fresh lemon juice
• ¼ cup e. v. olive oil
• ¼ cup avocado or any neutral oil
• 2 tbsp dijon mustard
• 1 tbsp maple syrup or honey
• ¼ tsp kosher salt
• freshly cracked black pepper

Instructions

 

• Combine the chopped shallot with the vinegar, salt, and pepper in a shallow bowl. Leave it to rest for about 20 minutes to mellow out.
• Add the lemon juice and the mustard to the pickled shallots, using a whisk or fork carefully whisk or blend. Add the olive oil, honey or maple syrup and neutral oil and whisk again until the all the liquids and mustard has emulsified,
• Store in the airtight jar or bottle in the refrigerator for up to weeks.
• Use this recipe as a template to create different vinaigrette with this basic dressing.

  Whisk in a tablespoon or two of either: tahini, Greek yogurt, sour cream, nut or seed butter or miso to make a delicious and creamy dressing.

Keyword Lemon, Shallot, Vinaigrette and Dressings

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