Lemon-Shallot Vinaigrette

This vinaigrette is also great drizzled over grilled fish, chicken or vegetables.

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: MAKES ABOUT 1/2 CUP


  • 1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
  • 2 tablespoons minced shallots
  • 1 1/4 teaspoons Dijon mustard
  • 1 1/4 teaspoons white wine vinegar
  • 1 small garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.

Contributed By Published October 2002

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