Skip to main content
Epicurious
Bon Appétit

Simone's Shallot Vinaigrette

5.0

(3)

Recipe information

  • Yield

    Makes 1 cup

Ingredients

1 finely chopped shallot
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
kosher salt
freshly ground black pepper
1/3 cup olive oil

Preparation

  1. Step 1

    Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil and cover. Shake to combine.

    Step 2

    DO AHEAD: can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

TagsSalad DressingSaladShallotVegetableStarterDairy FreeGluten FreeVegetarianVeganRawNut FreeKetoQuickEasy30 Minutes or LessMake AheadBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.