One of the biggest changes I've made in my life is making my own salad dressings. You have limitless opportunities to get creative and make each dressing pair perfectly with your meal. This sweet, lemony shallot vinaigrette went perfectly with my salmon tonight. I recommend a Meyer lemon due to its lower acidity. If you can't find a Meyer lemon, a regular lemon will do.
Serves: 4, as a salad dressing
Skill Level: Easy
Time to Make: 10 minutes
1 Meyer lemon
1 medium shallot
1 tablespoon rice vinegar
1-2 teaspoons honey (depending on how sweet you like)
1/3 cup extra virgin olive oil
Salt and pepper to taste
Prepare Ingredients: Zest and juice the lemon
Prepare the Dressing: Combine all ingredients except for the extra virgin olive oil in a food processor and pulse until smooth. Slowly drizzle in the olive oil, pulsing after each addition, until smooth and creamy. Taste and season with salt and pepper. Store leftovers in an airtight container in the refrigerator for up to a week. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!