Everyone needs a basic, go-to vinaigrette in their arsenal and this one is mine.

For salad dressings I firmly believe in a 2:1 oil to acid ratio, 3:1 is just way too much oil in my opinion. For this vinaigrette the magic is in the addition of finely diced shallots. The shallots pickle slightly in the lemon juice and their flavour intensifies one time giving this dressing an extra little something. Using the zest, as well as the juice of the lemon, really drives home the bright, zippy lemon flavour. A bit of dijon mustard helps the dressing emulsify, but I also just really like the taste.

This is my go-to for salads of all kinds, it works for everything form a nicoise to a Middle eastern-style chopped, and I hope you come to love it as much as I do!

Lemon-Shallot Vinaigrette

makes about 3/4 cup of dressing

1 shallot, finely diced

zest and juice of one whole lemon

1 tsp dijon mustard

1/4 tsp salt

1/2 cup olive oil

1. In a jar with a lid, combine the shallot, lemon juice and zest, mustard, and salt. Slowly pour in the oil, whisking constantly to encourage the dressing to emulsify. It will separate a little as it sits, just make sure to give it a good shake before using.