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.

Arugula salad with Lemon Shallot Vinaigrette

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


  • 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


  • 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.