Lemon Balsamic Vinaigrette for the Home Table
Prep 5 minutes · Total 5 minutes · Yield 12 servings
Set out balsamic vinegar, olive oil, and shallot minced before you start Lemon Balsamic Vinaigrette for the Home Table. The batch is written for 12 servings.
Count on 5 minutes of prep, about 5 minutes from the first measurement to the plate.
What goes in the bowl
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon shallot minced
- 1 pinch rosemary finely chopped
- ¾ teaspoon Dijon mustard
- 1½ teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- black pepper freshly ground, to taste
How the cooking goes
- In a bowl or measuring cup, whisk together the balsamic vinaigrette, olive oil, shallot, rosemary, Dijon mustard, lemon juice, kosher salt, and black pepper until fully emulsified.
- Allow sit for about 10 minutes, then taste and adjust salt and pepper as needed.
After it comes off the heat
Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.
If you want another plate from Salads, open Quinoa Roasted Vegetable Chopped Salad Tossed to Order and Chopped Kale Salad for a Bright Plate.
