Lemon Vinaigrette

Name: Lemon Vinaigrette
Yield: makes 1 cup
Ingredients: 1/4 cup minced shallots; 1/4 cup fresh lemon juice; 1 tablespoon champagne vinegar; 1 teaspoon kosher salt, plus more to taste; 1/2 cup extra-virgin olive oil; 1/2 teaspoon freshly ground black pepper, plus more to taste

January 26, 2012

This is our most basic vinaigrette, used to dress many of our salads, and as a starting point to make other dressings, such as the mustard vinaigrette that is spooned over leeks in one of our most popular Mozzarella Bar items, Burrata with Leeks Vinaigrette and Mustard Bread Crumbs (page 72). Because it contains shallots, which can get a bit of an “off” flavor, you don’t want to keep it for more than two or three days.

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