Shallot Vinaigrette

by Sep 6, 2014

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

  1. Finely dice the shallot and let macerate at least 10 minutes in the vinegar and lemon juice.

  2. Then whisk in olive oil, about twice as much as the vinegar and lemon juice—a little more for less tart dressing.

 

Subscribe to Recipes

Get Posts by Email

Follow Ripe:

Find Amy on Vivino

Filter by Category:

RIPE

Pin It on Pinterest