Hamptons Vinaigrette

Ingredients

• 1 shallot (finely minced)
• 1 tsp lemon zest (from about 1 lemon)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp vinegar (such as white wine or champagne vinegar)
• 1 tsp honey
• 1 tbsp whole grain mustard
• 0.5 cup extra virgin olive oil (use your favorite high-quality oil)
• 1 tbsp fresh dill (finely chopped)
• 1 tbsp fresh basil (finely chopped)
• 1 tbsp fresh parsley (finely chopped)
• black pepper (freshly cracked, to taste)

Steps

1. 1

   In a small mixing bowl, combine the finely minced shallot and the lemon zest.

2. 2

   Pour the lemon juice and the vinegar over the shallots. Let the mixture sit for about 10 minutes; this allows the acid to gently pickle the shallots and mellow their raw flavor.

3. 3

   Whisk in the honey and the whole grain mustard until well combined.

4. 4

   While whisking constantly, slowly drizzle in the olive oil in a steady stream until the vinaigrette is emulsified.

5. 5

   Add the finely chopped dill, basil, and parsley to the bowl.

6. 6

   Season with freshly cracked black pepper and whisk once more to incorporate the herbs.

7. 7

   Transfer to a jar or airtight container and store in the refrigerator until ready to serve.

Notes

The author suggests that allowing the shallots to sit in the acid (lemon juice and vinegar) is the 'trick' to this recipe as it removes the harsh raw bite. You can vary the herbs based on what you have on hand, but the combination of dill, basil, and parsley is recommended for the signature Hamptons flavor.

Nutrition per serving

• dressing
• vinaigrette
• summer
• salad
• condiment
• gluten-free
• vegetarian
• no-cook