(With thanks to Stacie Cassarino)
- Minced shallot
- Freshly squeezed lemon juice
- Sea salt
- Champagne vinegar
- Your best olive oil
Play around with the balance, depending on the flavor of your shallot and lemon and what you intend to pair with the dressing — if I am serving a simple leafy green salad, I’ll intensify the lemony flavor; if I am using it to dress cooked vegetables, I might add a touch more vinegar. It all depends.
Start with a teaspoon of finely minced shallots and a pinch of sea salt (I rub it between my fingers to release its scent) in the bottom of a shallow bowl. Add a tablespoon of champagne vinegar and let it sit for at least a few minutes (and for as long as you like). Whisk in olive oil, little by little, tasting as you go. Adjust amounts to suit your palate and accompaniments. Add lemon zest if you like or any fresh herb calling from your garden.