Aaron Bockover

Lemon Shallot Vinaigrette

Feeling like an arugula salad today, I needed to also use up two shallots before they went bad, so I concocted this delicious lemon shallot vinaigrette. As the arugula is gone, I may finish the dressing with some fish tonight.

I rarely measure anything in the kitchen, so all values are approximate.

Ingredients:

• 2 shallots
• 1 cup + 2 tbsp olive oil
• 1 cup chopped fresh parsley
• 2/3 cup balsamic vinegar
• 1/2 large lemon
• 1/4 cup freshly grated parmesan cheese
• 1 tsp salt
• 1 tbsp freshly cracked pepper

Method:

• Finely dice the two shallots, sauté over medium heat in the two tablespoons of olive oil until slightly browned and translucent.
• Finely chop the parsley for easier blending.
• Juice half the lemon, and gather about a teaspoon of zest.
• Combine all ingredients into a food processor and emulsify.
• Chill and serve.

Enjoy!