5-Minute Lemon and White Balsamic Dressing
If you are a fan of tangy salad dressings, you're going to love this lemon and white balsamic dressing. With big zesty flavor, thanks to shallots and garlic, this dressing is used on my roasted veggie panzanella salad and also is perfect for simple greens.Makes 1 1/3 cup
Servings 1.3 cups
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup white balsamic vinegar
- 2 teaspoons chopped shallots
- 1 teaspoon chopped garlic
- 1 lemon juiced and zested
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black ground pepper
Instructions
- Mince the shallots and onion very finely and add to vinegar and lemon juice in a measuring cup or bowl.⅓ cup white balsamic vinegar, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic, 1 lemon juiced and zested
- Whisk in mustard, olive oil and seasoning until blended. Or add to glass jar with a lid and carefully shake until blended. Taste and correct seasoning as needed.⅓ cup extra virgin olive oil, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon black ground pepper
Notes
Make ahead tips
-
- The dressing can be made a few days ahead and refrigerated until ready to use.
