Lemon, Shallot, + Dijon Vinaigrette

This Lemon + Shallot Vinaigrette is a staple in my kitchen. Homemade salad dressing is simpler to make than you’d think, and once you try it you’ll never go back to the store bought stuff. Plus, if you have this dressing and greens in your fridge, you're about two minutes away from a healthy and flavorful dish without having to think about it. As is, this recipe yields enough dressing for a salad with 8-12oz of greens, depending on how heavy handed you are with additional toppings, and it's easy to scale it up or down. I prefer a punchier and more acidic dressing for added flavor, and particularly using fresh citrus so I can use the citrus zest.

Here, the first step of the recipe is to let diced shallots, lemon zest and juice, Dijon mustard, and salt sit together for 10 minutes. This step, also known as “macerating”, mellows out the raw bite of the shallot and almost pickles them, which makes every bite so delicious. As always, I’m sharing tons of ways you can riff and swap in this recipe to make it work for you. Be sure to check out the riffs section underneath the recipe for these tips!

Lemon, Shallot, + Dijon Vinaigrette

Homemade salad dressing is really simple to make, and truly so much healthier and more delicious than anything you'll find at the store! This Lemon + Shallot Vinaigrette is a weekly staple. It's great on salads, used as a marinade, or drizzled over a

Prep:
15
min
cook:
0
min
total:
15
min
Ingredients
  • 2 tablespoons finely diced shallot about 1 small shallot, use less if you want a subtler flavor
  • 2 1/2 teaspoons lemon zest about the zest of 1 small lemon
  • 3 tablespoon fresh lemon juice about the juice of 1 small lemon
  • 1 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • optional: 1 teaspoon honey
  • optional: 1 tablespoon of red wine vinegar for added punchiness - add this in first step if going that route
  • Kosher salt
  • Freshly cracked black pepper

Instructions
  1. Combine diced shallot, lemon zest and juice, dijon and a generous pinch of kosher salt in a medium sized mixing bowl. Whisk to combine, and let sit for 10 minutes to macerate.
  2. Gradually whisk in olive oil until combined (aka: emulsified). You can also do this by shaking up all ingredients in a jar with a tight seal, though whisking is my preferred method!
  3. Store in an airtight container in the fridge.

Let's riff
  • The Oil: Extra Virgin Olive Oil is the move here. If you want to switch it up, the toasted walnut oil from La Tourangelle delicious. Steer clear of more neutral tasting oils, such as avocado oil, canola oil, or grape seed oil, as they won’t lend any flavor.
  • The Citrus + Acid: Swap in orange or grapefruit zest and juice in place of lemon. If you don’t have citrus on hand, use vinegar! Red wine vinegar, balsamic, apple cider vinegar, and champagne vinegar are all fabulous.
  • The Shallot: Don’t like shallots? Leave ’em out! Don’t have shallots but have red onion? Use that instead! I also love swapping garlic grated on a microplane in place of shallot here.
  • The Sweetness: Swap in date syrup, pomegranate molasses, or maple syrup in place of honey.

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Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!