Food

Tip

A microplane works best for grating lemon zest.

Dijon Vinaigrette with Lemon and Shallot

goop

This classic French vinaigrette goes with pretty much everything. We particularly like it tossed with butter lettuce and fresh herbs, but it’s also great on a protein-packed chopped salad, a niçoise, or drizzled over blanched green beans or ripe tomatoes. Super easy and super versatile.

Makes about 1 cup

3 tablespoons minced shallot

1 ½ teaspoons finely grated lemon zest

3 tablespoons lemon juice

3 teaspoons Dijon mustard

¾ cup olive oil

salt and pepper to taste

1. Whisk together the first 5 ingredients and season to taste with salt and pepper.

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