- 3 tablespoons (45ml) freshly squeezed lemon juice
- 2 tablespoons (30g) Dijon mustard
- 1 small shallot, minced (2-3 tablespoons)
- ½ teaspoon kosher salt and freshly ground pepper to taste
- ⅓ cup (74ml) extra-virgin olive oil*
Whisk the lemon juice, mustard, shallot, salt, and pepper together in a small bowl or jar with a tight-fitting lid. Slowly whisk in oil until incorporated and the vinaigrette is thick. Or, add the oil, place the lid on the jar, and shake until thick and creamy.
Make-ahead tip: The vinaigrette may be prepared in advance. It can sit on the counter for up to 2 hours before using and will keep in the refrigerator for at least a week – I’ve kept a double batch on hand for over 2 weeks and it was still delicous.
Leftovers: I often use this vinaigrette on this Brussels Sprout Salad and have enough for two salads. Depending on how liberally you like to dress your salads, however, you may have enough for a full batch plus a half recipe. Or enjoy on other tossed salads (see recipe notes).
* If you prefer a milder vinaigrette, use 6 tablespoons (84ml) extra-virgin olive oil instead of ⅓ cup.
• The vinaigrette complements hearty greens like shredded Brussels sprouts, thinly sliced baby bok choy, shredded kale, cabbage, or a bag of coleslaw mix. It will also add something special to chopped hearts of romaine, baby arugula, and spinach.
• Use the vinaigrette as a dressing for grain-based salads too. Brown rice, quinoa, wheat berries, farro, Italian couscous, and bulgur would all be good options.
• Other uses: To add flavor to plain fish, chicken, and pork, drizzle the cooked meat with some of the vinaigrette. I have yet to try it as a marinade for grilled chicken, but I think it would be delicious.
• I highly recommend the shallot, and tend to go heavy on it. In a pinch, you could substitute minced yellow or sweet onion – the white part of a leek would likely be nice too. If you enjoy garlic, don’t hesitate to add a minced clove to the mix.