I love this lemony vinaigrette because it takes mere minutes to make and instantly brightens up everything from salads to seafood and so much more.
Technique tip: Add more or less olive oil depending how tart you like the dressing (more oil = less tart).
- 2 medium lemons, juiced (about 1/4 cup)
- 1 heaping tablespoon Dijon mustard
- 1 small shallot, minced
- 1/3 to 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper
Combine ingredients in a jar or carafe. Add salt and pepper to taste. Cover jar/carafe with lid, shake and serve.
Alternatively, you can combine lemon juice, mustard, shallot and salt and pepper in a bowl. Drizzle in olive oil while whisking ingredients together.