Lemon Herb Vinaigrette

By Amanda Hesser

Total Time
10 minutes
Rating
4(9)
Comments
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Ingredients

Yield:6 servings
  • ¼cup lemon juice
  • 2teaspoons Dijon mustard
  • 1large shallot, minced
  • Kosher salt and ground black pepper
  • ⅔cup olive oil
  • 2tablespoons chopped tarragon
  • 1tablespoon chopped parsley
  • 1tablespoon chopped basil
  • 1tablespoon thinly sliced chives
  • 3teaspoons capers
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

229 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 124 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine lemon juice, mustard and shallots. Season with salt and pepper. Slowly add olive oil, whisking to emulsify. Stir in tarragon, parsley, basil, chives and capers. Season to taste with salt and pepper. Serve with poached bass.

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4 out of 5
9 user ratings
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