Food & Drink

Lemon Dijon Vinaigrette

Makes about 2 cups

This lemon Dijon zinger is a dressing for all seasons

August/September 2013

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

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.