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

Jan Birnbaum
October 2002

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Recipe Summary

total:
10 mins
Yield:
MAKES ABOUT 1/2 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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