1 small shallot, finely chopped
3/4 c. olive oil
1/4 c. Champagne vinegar or white wine vinegar
3 T. fresh lemon juice
2 T. fresh orange juice
1/4 t. finely grated lemon zest
Kosher salt and freshly ground black pepper
Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend.
Can be made 1 week ahead. Cover and chill. Shake before using.
Makes 1-1/2 c., enough for 3 salads.
From Bon Appétit website.
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