Happy Saturday! I am so excited for the weekend and some much need R&R. This whole week, I have felt one step behind on everything, and my list of errands and job responsibilities kept getting longer, instead of shorter. The snow in D.C. over the past few days also didn't help...it's hard to be motivated when it is 9 degrees outside and all you want to do is escape to a warm, sunny place.
This lemon shallot salad dressing won't bring you the sunshine or the warm weather, but it is a lovely pick-me-up to add into your repertoire. The salad dressing is perfectly light and refreshing thanks to the fresh lemon juice. Homemade salad dressing takes about two minutes to make, but it really adds flavor to your salad, especially compared to a store-bought dressing.
This bright lemon dressing is great on lacinato kale, or any other dark leafy green. Add some garbanzo beans and Parmesan cheese, and you have a whole meal!
Lemon Shallot Salad Dressing
Makes about 1/4 cup of dressing
Juice from 1 lemon
1 shallot, chopped
1/4 cup olive oil
Fresh black pepper
1/2 teaspoon of salt
- Put all of your ingredients into a small food processor or blender. Blend for about 30 seconds, or until well incorporated.
- Use right away, and store leftovers in the fridge. The salad dressing should keep for about a week.
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