Shallot Vinaigrette
Author: Simone Shubuck
Recipe type: Salad Dressing
Prep time:
Total time:
- 3 Tbsp Finely Chopped Shallot
- Juice of ½ Lemon
- ⅓ Cup Seasoned Rice Wine Vinegar
- ⅔ Cup Light Olive Oil (or Canola oil, or a 50/50 blend of Canola and EVOO)
- 2 Tbsp Chives (Optional)
- Salt & Pepper
- Place Shallot thru Chives into a mason jar.
- Add Salt and Pepper.
- Cover tightly and mix well until emulsified. Taste for seasoning. Depending on your taste you may want to add a little more oil or vinegar.
- Try to make at least 2 hours in advance so that they shallots can really blend into the dressing.
- Stays well in the fridge for up to 3 weeks.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/05/27/shallot-vinaigrette/
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