New This Month

Champagne-Shallot Vinaigrette

This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.

  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living, December 2007


  • 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


  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 Notes

Vinaigrette can be refrigerated in an airtight container overnight.

Reviews Add a comment