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Sunday, June 1, 2008

Lemon-Shallot Vinaigrette

Moving into a new apartment inevitably means getting rid of lots and lots of stuff that you have accumulated--from gorgeous shoes that you never wear because they give you painful blisters--but that you keep around because they are, well, mismatched coffee mugs (does anybody really have a full matching set?!) to half empty jars of salad dressing...

So, now that I am delightfully snuggled into my new home, and I wanted to make a salad, of course I don't have any ready-made dressings on hand...So I whizzed this up with things I did have the smarts to keep...and I think you are going to love it--especially because its approaching summer and it is the perfect dressing for a sassy little salad.

I might be the biggest fan of chopped salads that ever lived. And I highly recommend using this vinaigrette with a big, chunky mix of whatever you have on hand: corn, cucumber, tomato, avocado, mango, arugula, watercress, asparagus, etc...



* 1/2 tsp. lemon zest
* 2 Tbsp. lemon juice
* 3 Tbsp. shallots, grated fine (like juicy pulp)
* 1 tsp. Dijon mustard
* 1/4 tsp. apple cider vinegar (or white wine vinegar)
* 1/4 tsp. rice wine vinegar
* 2 garlic cloves, minced
* 1 Tbsp. honey
* 1/4 cup walnut oil
* 2 Tbsp. grapeseed oil
* sea salt and freshly cracked pepper to taste


* Put all ingredients except for the walnut and grapeseed oils in a blender (or food processor) and puree. (If you don't have a food processor or blender, a whisk will work just fine!)
* Slowly pour in the oil until mixture begins to emulsify.
* Add salt and pepper to taste and mix again.



Jason said...

Goes really well drizzled on some grilled vegetables too! Grill some asparagus and throw them in your salad.....

Jason said...
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