kelly said

a recipe repository

23 July 2006

Lemon-Shallot Vinaigrette (Cooks Illustrated)

Lemon-Shallot Vinaigrette

Makes about 1 cup

This simple vinaigrette goes with nearly any greens, from mild-tasting to assertive.

3/4 cup extra-virgin olive oil

1/3 cup grated Parmesan cheese (optional)

3 tablespoons fresh lemon juice

1 shallot , minced

2 teaspoons Dijon mustard

1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried

1 clove garlic , minced

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 3 days; bring to room temperature, then shake vigorously to recombine before using.