Recipe information
Yield
Makes 1 cup
Ingredients
1 finely chopped shallot
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
kosher salt
freshly ground black pepper
1/3 cup olive oil
Preparation
Step 1
Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil and cover. Shake to combine.
Step 2
DO AHEAD: can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.
