Lemon Vinaigrette

This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.

  • Yield: Makes 1 1/4 cups

Source: The Martha Stewart Show, March 2007

Ingredients

  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon confectioners' sugar
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon coarse salt
  • 1 cup canola oil

Directions

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