From the blog For Love of the Table
1 T. finely diced shallot
3 T. freshly squeezed lemon juice, plus more to taste
1/2 t. kosher salt
5 T. olive oil
Place the shallot, 3 T. lemon juice, and 1/2 t. salt in a bowl and let sit 5 minutes. Whisk in 5 T. olive oil. Taste for balance and seasoning. Rewhisk before using.
Makes about a half cup of vinaigrette. Store, tightly covered, in the refrigerator. Bring to room temperature before using.
(From Sunday Suppers at Lucques by Suzanne Goin)
As published on forloveofthetable.com
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