MILD LEMON- OR RED
WINE–OLIVE OIL
VINAIGRETTE
NOTE: Citrus-based vinaigrettes don’t keep as long as
vinegar-based ones do—the citrus juice will begin to
ferment after about a week or so of refrigeration—so
make them in smaller batches. Use this on mild or peppery
greens or on simple blanched vegetables.
MAKES ABOUT ½ CUP
4 teaspoons lemon juice (from 1 lemon) or red wine
vinegar
2 teaspoons water
1 teaspoon Dijon mustard
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
1 small shallot, finely minced
6 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Combine all the ingredients in a small jar or squeeze bottle.
Seal it and shake vigorously until emulsified. The vinaigrette
will keep in the refrigerator for up to 1 week if made with