Lemon Shallot Vinaigrette
Just about the simplest salad dressing you can make. But that doesn't mean it's not delicious.
What you will need
1 Tbsp minced Shallot
freshly ground Black Pepper
1 lemon
1/2 cup Olive Oil
Salt to taste
(Nutritional facts 505 calories, 55.92 g fat, 3.32 g carbohydrates, 0.38 g protein, undefined mg cholesterol, 2287 mg sodium)How to cook
1
Add about 1 Tbsp of minced Shallot. If you don't have a shallot, a clove of crushed garlic works really well here too.
2
Add a few turns of fresh Black Pepper.
3
Add some fresh lemon juice. Let it sit for a few minutes to soften the shallot and allow the flavors to mingle.
4
With a vinaigrette, you want to add about 3-5 times as much oil as acid. You probably got a couple of Tbsp worth of juice out of the lemon, so 6-10 Tbsp (or about 1/2 cup) of olive oil should do it. But you can tell by the consistency as well. Add just enough oil that the dressing begins to thicken.
How to Brunoise a Shallot
Back in maybe 2006, I staged for 1 night at this place called Chef Mavro's. It's still one of the best restaurants in Hawaii. What I remember most about that night is being shown how to brunoise a shallot.