This simple lemon vinaigrette works with nearly any combination of ingredients in a salad, so it’s perfect for this time of year when you have so many seasonal vegetables available to choose from. Throw in a little protein like grilled and chilled chicken, your favorite toasted nuts or breadcrumbs for a little crunch, maybe even some grated cheese and voilà — it’s a meal! Here’s Chef Jamie’s recipe for this versatile vinaigrette.
1/2 cup champagne vinegar
1 1/2 cups olive oil
1 TBL dijon or whole grain mustard
1/2 minced shallot
1 lemons — zest and juice
1 TBL sugar or honey
1 1/2 TBL finely chopped fresh oregano or preferred fresh herb
Salt and pepper to taste
Directions: add shallot, vinegar, mustard, honey, and lemon juice and zest into mixing bowl and allow shallots to macerate for at least 15min. Add herbs and with a whisk or stick blender, add the oil slowly to allow emulsification of the vinegar and oil. Season with salt and pepper to taste.