Lemon-Shallot Vinaigrette

This is one of our most versatile vinaigrette recipes of all time. It can just as easily dress a gorgeous bowl of greens as it can star in a light and flavorful summer pasta salad. Use it as a marinade, a topping for a vibrant side of green beans, or even as a dressing to have on-hand year-round. 

Hands On Time:
5 mins
Total Time:
10 mins
2 cups


  • 1/2 cup fresh lemon juice

  • 1 minced shallot

  • 1 cup olive oil

  • 1/4 cup minced fresh flat-leaf parsley

  • 1 tablespoon honey

  • 1 tablespoon whole grain Dijon mustard

  • Salt and pepper to taste


  1. Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

    Lemon-Shallot Vinaigrette
    Hector Sanchez
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