TT National | Bare-Bones Vinaigrette

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To learn more about this recipe, read the related story, "Edible Souvenir," in our National edition. 

Bare-Bones Vinaigrette

Recipe from the Tasting Table Test Kitchen

Yield: ⅓ cup (enough to dress 6 cups of greens)


2 tablespoons fresh lemon juice

½ teaspoon finely chopped shallot (or 1 small garlic clove, very finely chopped)

½ teaspoon kosher salt

3 tablespoons extra-virgin olive oil


In a medium bowl, add the lemon juice, shallot and salt and whisk to combine. While whisking, slowly drizzle in the olive oil until the mixture is creamy and emulsified. Use right away or refrigerate for up to 1 day.

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