Zesty Lemon Vinaigrette
- Total time
- 5 min
- servings
- 4 servings
- Dish type
- Main dish
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Contains mustardVegetarianPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
5 min
Total time
5 min
Ingredients
Ingredients
servings
- 2 c. à soupe (30ml) fresh lemon juice, plus 1 teaspoon lemon zest, from 1 medium lemon
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1 medium clove garlic, grated (about 1/2 teaspoon)
- 2 c. à soupe finely chopped shallot (3/4 ounce; 21g), from 1 medium shallot
- 1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1 /4 cup (60ml) extra-virgin olive oil
Method
- 1
In a large nonreactive bowl, whisk together lemon juice, lemon zest, mustard, honey, garlic, shallot, and salt. Slowly stream in olive oil, whisking vigorously and constantly, until emulsified and creamy. Alternately, place all ingredients in a jar, seal tightly, and shake until emulsified. If not serving immediately, pour into a small nonreactive container or jar; cover and refrigerate for up to 1 month.
Nutrition
- calories
- 148 kcal
- fatContent
- 14 g
- fiberContent
- 1 g
- sugarContent
- 4 g
- sodiumContent
- 132 mg
- proteinContent
- 1 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 7 g
- saturatedFatContent
- 2 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : seriouseats
Reviews
Reviews
★★★★★
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