Food & Drink

Lemon Dijon Vinaigrette

Makes about 2 cups

This lemon Dijon zinger is a dressing for all seasons

photo: Johnny Autry


Despite its name, Chris Hastings’s go-to dressing is not actually a vinaigrette in the strictest sense. Its pucker relies on lemon juice emulsified with Dijon mustard and olive oil; shallots and fresh herbs add earthiness and depth. But don’t limit this versatile blend to salads alone—it doubles as a marinade for fish and a grilling sauce for vegetables. “The variations are endless,” Hastings says.


Ingredients

    • 1/2 cup plus 2 tbsp. fresh lemon juice

    • 1/4 cup Dijon mustard

    • 1/2 cup olive oil

    • 1/2 cup extra-virgin olive oil

    • 2 tbsp. shallots, finely chopped

    • 2 tbsp. fresh parsley, finely chopped

    • 1/2 tsp. fresh thyme, finely chopped

    • 1/2 tsp. kosher salt

    • 1/2 tsp. freshly ground black pepper


Preparation

  1. Whisk together wet ingredients. Stir in shallots and herbs. Season with salt and pepper. Use immediately, or strain shallots and herbs and refrigerate for later.


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