This lemon Dijon zinger is a dressing for all seasons
Despite its name, Chris Hastings’s go-to dressing is not actually a vinaigrette in the strictest sense. Its pucker relies on lemon juice emulsified with Dijon mustard and olive oil; shallots and fresh herbs add earthiness and depth. But don’t limit this versatile blend to salads alone—it doubles as a marinade for fish and a grilling sauce for vegetables. “The variations are endless,” Hastings says.
Lemon Dijon Vinaigrette
Makes about 2 cups
Makes about 2 cups
Ingredients
½ cup plus 2 tbsp. fresh lemon juice
¼ cup Dijon mustard
½ cup olive oil
½ cup extra-virgin olive oil
2 tbsp. shallots, finely chopped
2 tbsp. fresh parsley, finely chopped
½ tsp. fresh thyme, finely chopped
½ tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup plus 2 tbsp. fresh lemon juice
¼ cup Dijon mustard
½ cup olive oil
½ cup extra-virgin olive oil
2 tbsp. shallots, finely chopped
2 tbsp. fresh parsley, finely chopped
½ tsp. fresh thyme, finely chopped
½ tsp. kosher salt
½ tsp. freshly ground black pepper
Preparation
Whisk together wet ingredients. Stir in shallots and herbs. Season with salt and pepper. Use immediately, or strain shallots and herbs and refrigerate for later.
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