Lemon Vinaigrette

This lemony vinaigrette from chef Paul Kahan is fragrant with thyme.

  • Total Time:
  • Servings: Makes 1/2 cup


  • 2 tablespoons minced shallot
  • 1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • 1 tablespoon Champagne vinegar
  • 1/2 teaspoon chopped thyme
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a small bowl, combine the shallot, lemon zest, lemon juice, vinegar and thyme. Whisking constantly, slowly drizzle in the oil until well combined. Season with salt and pepper.

Contributed By Photo © Nicole Franzen Published July 2015

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