Lemon-Shallot Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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America's Test Kitchen Ingredients:
3/4 cup extra virgin olive oil |
1/3 cup grated parmesan cheese |
3 tablespoons fresh lemon juice |
1 shallot, minced |
2 teaspoons dijon mustard |
1 1/2 teaspoons minced fresh thyme |
1 garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Shake all of the ingredients together in a jar with a tight-fitting lid.
2. The dressing can be refrigerated for up to 3 days; bring to room temperature, then shake vigorously to recombine before using.
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