Now that you’re well equipped with knowledge all about lemons from my previous post, today I share with you a quick and simple (per usual) recipe. Introducing Zesty Lemon Shallot Dressing. This dressing is light, refreshing, and brings a lot of life to plain salad greens. I love pairing it with peppery arugula, dark kale, or romaine. This salad dressing can also be used as a dipping sauce for roasted veggies, raw veggies, tossed on quinoa or rice, used as a marinade, tossed on tofu or tempeh, or drizzled over other proteins.
If you’re not a big fan of onions (as they’re an acquired taste), you’re in for some good news. Quick note about shallots: shallots are in the “onion” family, but they have a much more mild taste. Unlike an onion, which is considered to have a single edible large bulb, shallots are made of several clusters of bulbs similar to garlic. Shallots are used in a variety of ways including freshly sliced as a condiment/topping, pickled, softened by sautéing fried as a condiment or garnish (which is common in Asian cultures), and dried/dehydrated.
- ⅓ cup olive oil
- 1 juice of lemon
- 1 garlic clove, minced
- 1 shallot, minced (about 2 Tbs.)
- 2 tablespoon of raw apple cider vinegar
- 1 tablespoon zest of lemon
- 1 teaspoon dijon mustard
- ¼ teaspoon sea salt (or to taste)
- fresh ground black pepper
- Simply combine all ingredients (minus the olive oil).
- Simultaneously whisk and pour the olive oil with the remaining ingredients into a mixing bowl (this will emulsify and bring the ingredients together).
- Using a high speed blender, you may also combine all the ingredients in the blender. Turn on low speed and slowing pour the olive oil in.
- Serve after mixing.
What’s your favorite lemon dressing? Have you tried shallots before? Share below, I’d love to hear!
Have a zesty day friends,