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

Martha Stewart Living, December 2007

Gallery

Recipe Summary

Yield:
Makes about 1/2 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Cook's Notes

Vinaigrette can be refrigerated in an airtight container overnight.

Advertisement

Reviews

Advertisement