Equipment
Small bowl
or Glass jar with a tight-fitting lid
Whisk
or Fork or shaking vigorously in a jar
Ingredients
4 servings
Main
- 30 ml lemon juice, freshly squeezed
- 5 ml red wine vinegar
- 1 shallot, minced
- 5 g dijon mustard
- 80 ml olive oil
- 1 g salt, to taste
- ½ g black pepper, freshly ground
Nutrition (per serving)
184
Calories
0g
Protein
2g
Carbs
20g
Fat
0g
Fiber
1g
Sugar
113mg
Sodium
Method
01
Combine the lemon juice, red wine vinegar, minced shallot, and Dijon mustard in a small bowl.
02
Slowly pour in the olive oil in a steady stream while whisking constantly until the mixture is thick and smooth.
Look for: The mixture should look opaque and uniform without visible oil streaks.
03
Add salt and freshly ground black pepper to taste and stir to combine.
04
Whisk the dressing one final time immediately before pouring over the salad to ensure it is fully combined.
Chef's Notes
- For the best flavor, use freshly squeezed lemon juice. Bottled juice can have a metallic or artificial taste.
- Finely mincing the shallot is crucial. Large pieces can overpower the dressing and create an unpleasant texture.
- The Dijon mustard acts as an emulsifier, helping to bind the oil and vinegar. Don't skip it!
- Taste and adjust seasoning at the end. The acidity of the lemon and vinegar can mellow slightly as the dressing sits.
Storage
Refrigerator: 3 days — Store in a sealed container; whisk or shake before serving as separation is natural.
