Lemon Chiffon Vinaigrette
Ingredients
Zest of 1 Lemon (important to zest the lemon before juicing)
1/4 cup Lemon Juice (depending on the juiciness of the lemon this will be one or two lemons)
1 teaspoon Champagne or any white vinegar
1 Shallot, medium size
2 Tablespoons honey
Generous pinch of Kosher Salt and freshly ground pepper
1/2 cup Olive Oil *This is one of the only places I use a very mild Olive Oil, to keep the olive oil from overpowering the lightness here.
Dice one shallot and zest lemon. Remember to zest your lemon before juicing. Depending on the season, 1/4 lemon juice will require 1- 2 lemons.
Place all ingredients in a mini prep 2-4 cup Cuisinart food processor, blend until completely smooth.
Some vinaigrettes can be simply shaken in a jar to combine the ingredients, this one is best made in a mini prep Cuisinart - allowing the shallot, zest, and olive oil to blend into a lusciously smooth texture. I use mine daily and often give them as gifts for people just starting out in the world of food prep. John's using the Mini Cuisinart to make this vinaigrette for a special salad for his beloved. Such a useful tool!
You can purchase it here: Cuisinart Mini Food Processor
This vinaigrette is beautiful over grilled Fresh Fish on a bed of Arugula, Watercress, or Mixed Spring Greens Salad.