Recipe information
Yield
make about 2 cups
Ingredients
1 cup extra-virgin olive oil
2/3 cup fresh lemon juice
2 tablespoons finely chopped shallots
2 teaspoons kosher salt
1 sprig fresh rosemary
Preparation
In a bowl, combine the oil, lemon juice, shallots, and salt and whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover, and set aside for 1 hour. Remove the rosemary before using. Keeps well if refrigerated for up to 1 week.
