Danny Kim
Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.
Recipe information
Yield
Makes 1 cup
Ingredients
1
shallot, finely chopped
2
tablespoons fresh lemon juice
1
tablespoon unseasoned rice vinegar
Kosher salt
Freshly ground black pepper
1
/3 cup olive oil
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
1 tablespoon per serving
1 serving contains: Calories (kcal) 45 Fat (g) 4.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 30