Shallot Vinaigrette
This bright, savory vinaigrette is the kind of dressing that makes almost any salad better. Fresh lemon, shallot, garlic, mustard, and a touch of maple syrup come together in a dressing that is tangy, balanced, and easy to make in just a few minutes.
It is especially good on hearty greens like kale and Brussels sprouts, but it also works beautifully on grain bowls, roasted vegetables, or simple mixed greens.
Yield: About ½ cup
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
1 large shallot, finely minced
1 garlic clove, grated
Zest and juice of 1 lemon
1 teaspoon Dijon or whole-grain mustard
1 teaspoon maple syrup or honey
⅓ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Instructions
Add the shallot, garlic, lemon zest, lemon juice, mustard, maple syrup, and olive oil to a jar with a tight-fitting lid.
Season with a generous pinch of salt and several grinds of black pepper.
Secure the lid and shake vigorously until the vinaigrette is well combined. You can also whisk everything together in a small bowl.
Taste and adjust as needed with more lemon juice, mustard, salt, or pepper.
Use immediately or refrigerate until ready to serve.
Serving Suggestions
Use this vinaigrette with:
Kale or Brussels sprout salads
Mixed greens
Grain bowls
Roasted vegetables
Grilled chicken
Roasted salmon
White bean salads
Storage
Store in an airtight jar in the refrigerator for up to 5 days.
The olive oil may solidify slightly when chilled. Let the dressing sit at room temperature for 10–15 minutes, then shake well before serving.
Maddie's Tip
Let the minced shallot sit in the lemon juice for about 5 minutes before adding the remaining ingredients. The acid softens the shallot’s sharp bite and gives the vinaigrette a smoother, more balanced flavor.
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