Mustard Shallot Vinaigrette
If you could taste this photo, you’d know this monotone salad is packed with surprising flavor. That’s because I added a bunch of odds and ends from the crisper drawer – including an array of leftover soft herbs from recipes I made in the last week – to create a carousel of flavors.
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 6
Ingredients
- 111 Lemon, medium, juiced (about .25 cup juice)
- 2 Tbsp2 Tbsp2 Tbsp Dijon Mustard
- 2 Tbsp2 Tbsp2 Tbsp Red Wine Vinegar
- 111 Shallot, small, minced (about 2 to 3 tablespoons)
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- .5 cup.5 cup.5 cup Extra Virgin Olive Oil
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add ingredients in the order listed above to a small jar. Secure the lid and shake for about 45 seconds to mix well.
- Taste and adjust seasoning, as needed. If the vinaigrette seems too thin, add a bit more mustard to thicken it up. If the vinaigrette seems too thick, add a bit more olive oil.
- Store leftover dressing in the air-tight jar in the refrigerator for up to 5 days.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 163 |
| Fat: | 19 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 187 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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