Wednesday, September 10, 2014

Lemon-Shallot Vinaigrette

Looking on the positive side, with the number of doctor and therapist appointments there were this summer, I had the opportunity to peruse some good magazines and the time to make a grocery list for the new recipes I found in those magazines.  Waiting rooms are good for some things, I suppose.  I found this recipe in Southern Living, and I feel like I hit the jackpot in doing so.  It is so good, and with the companion recipes that were in the magazine, such as Tomato and Gorgonzola Pasta Salad, I can't get enough. I love easy, homemade dressings! (Look for the Pasta Salad recipe here!)

  • 1/2 cup lemon juice
  • 1 shallot, minced
  • 1 cup olive oil
  • 1/4 cup flat-leaf parsley, minced
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard
  • salt and pepper to taste
  1. Stir together lemon juice and shallot; let stand 5 minutes.
  2. Whisk in remaining ingredients.  Refrigerate for up to one week in air tight container.
Difficulty: very easy
Time: 10 minutes
Source: Southern Living magazine, July 2014

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