Lemon Vinaigrette
This is our most basic vinaigrette, used to dress many of our salads, and as a starting point to make other dressings, such as the mustard vinaigrette that is spooned over leeks in one of our most popular Mozzarella Bar items, Burrata with Leeks Vinaigrette and Mustard Bread Crumbs (page 72). Because it contains shallots, which can get a bit of an “off” flavor, you don’t want to keep it for more than two or three days.
Recipe information
Yield
makes 1 cup
Ingredients
Preparation
Combine the shallots, lemon juice, vinegar, and salt in a small bowl. Set the bowl aside for 5 to 10 minutes to marinate the shallots. Add the olive oil in a slow, steady stream, whisking constantly to combine. Stir in the pepper. Taste for seasoning and add more salt or pepper, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature and whisk to recombine the ingredients before using.
