Hamptons Vinaigrette
Reilly Meehan cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A bright, herby, and versatile vinaigrette that uses a quick-pickling technique for the shallots to mellow their bite. Perfect for summer salads and side dishes.
- Time
- 20 minutes
- Equipment
- No cooking needed
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a small mixing bowl, combine the finely minced shallot and the lemon zest.
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.
Whisk in the honey and the whole grain mustard until well combined.
While whisking constantly, slowly drizzle in the olive oil in a steady stream until the vinaigrette is emulsified.
Add the finely chopped dill, basil, and parsley to the bowl.
Season with freshly cracked black pepper and whisk once more to incorporate the herbs.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 126
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 14 g
- Fiber
- 0 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
