Ingredients
Servings
4
- Juice 1/2 lime*
- 1/2 small shallot**, minced
- 1 tbsp parsley***, chopped (optional)
- 1 tsp Dijon mustard****
- 1 tsp honey
- 2 tbsp Olive oil
- Salt + pepper to taste
- *Lime can be replaced with any citrus (i.e. orange, lemon, grapefruit, etc.); I usually like to use the citrus that feels right for the region - lemon for Mediterranean dishes - lime for South American cuisine - orange for Asian - that, or I'll just use whatever I already have in the fridge!
- **Shallot can be replaced with any allium (i.e. garlic or onion); I usually stick to shallot or garlic because I use such a small amount in a vinaigrette for two and the rest of an onion would go to waste.
- ***Parsley can be replaced with any leafy herb (i.e. cilantro, mint, basil, etc.) or it can be skipped altogether; if the rest of the herb bundle is going to go to waste, I'll skip the herb component; I'll use what I already have around, i.e. carrot tops for the roasted carrots or cilantro for the scallop tostadas.
- ****The dijon doesn't change the flavor, instead it's necessary to emulsify the ingredients into an actual dressing, so don't skip it or replace it!
Method
- 01 Add all ingredients to mixing bowl except olive oil
- 02 While whisking the ingredients together, slowly add the olive oil
- 03 Taste, adjust*, and whisk some more *You can add more honey, salt, and olive oil; if it's too sour, add some honey; if it's too bitter, add some salt; if it's too much altogether, add some olive oil. Add a little more at a time until it tastes good.
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