Food and Recipes Recipes Lemon-Shallot Vinaigrette Be the first to rate & review! Learn how to make Lemon-Shallot Vinaigrette. By Marian Cooper Cairns Marian Cooper Cairns Marian Cooper Cairns is a food stylist and recipe developer based in Los Angeles with 20 years of experience in the food industry. Southern Living's editorial guidelines Updated on July 9, 2018 Rate PRINT Share Hands On Time: 5 mins Total Time: 10 mins Yield: 2 cups 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. Hector Sanchez Ingredients 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 Directions 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. Rate It Print