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Champagne-Shallot Vinaigrette

This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.
Martha Stewart Living, December 2007
  • Yield Makes about 1/2 cup
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Ingredients

  • 1 small shallot, minced
  • 1 tablespoon champagne vinegar
  • 1 teaspoon fresh lemon juice
  • Pinch of coarse salt
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper, to taste

Directions

  1. Stir together shallot, vinegar, lemon juice, and salt in a small bowl, and let stand for 10 minutes. Pour in oil in a slow, steady stream, whisking until emulsified. Season with pepper.

Cook's Note

Vinaigrette can be refrigerated in an airtight container overnight.

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