This dressing is to die for. Its good on anything. Salad, a dressing for fish or chicken, poured over rice, you name it.
Most vinaigrettes call for a 3 to 1 ratio of oil to acid. I like to be able able to really taste the acid, in this case lemon juice, in my vinaigrette so I use a 3 to 2 ratio or even a 1 to 1 ratio like I did in this vinaigrette.
I also love that I finally got to use my new nifty dressing bottle! Isn’t it pretty?
- 1 tablespoon shallots, chopped
- 4 tablespoons extra virgin olive oil
- 1 lemon, zested
- 4 tablespoons lemon juice
- salt and pepper to taste
- Place the shallot and oil in a bowl and microwave f or 1 minute to infuse the shallot flavor into the oil. Let cool slightly. Whisk in the lemon zest and juice. Add salt a pepper to taste.