We sit on the ridge between seasons, watching the light change from the golden, yellow, bright of summer to the warm, orange-y embrace of autumn. It’s happening. Summer is leaving, and before it’s too late, enjoy those tomatoes! This dressing is fantastic on a panzanella salad (greens, torn bread or olive oil roasted croutons, feta, tomatoes, and basil) but can be used as an all-purpose vinaigrette for any salad. Enjoy!
Shallot Vinaigrette
makes about ¾ cup dressing
Ingredients
- 1 small shallot, minced
- 2 tablespoons red wine or sherry vinegar
- 2 tablespoons freshly squeezed lemon juice
- sea salt and freshly ground black pepper
- ½ cup olive oil 8 tablespoons
Instructions
-
Finely dice the shallot and let macerate at least 10 minutes in the vinegar and lemon juice.
-
Then whisk in olive oil, about twice as much as the vinegar and lemon juice—a little more for less tart dressing.