Best Dill Shallot Vinaigrette Recipes

Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Provided by Samin Nosrat

Yield 8 servings

Number Of Ingredients 14

1 medium shallot, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup olive oil
Kosher salt
8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces
1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces
6 ounces feta, crumbled (about 1 1/2 cups)
1 1/2 cups torn dill fronds
Freshly ground black pepper

Steps:

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
Do Ahead:
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

Asparagus Spears with Dill-Shallot Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 5

1 1/4 pounds asparagus, trimmed and stems peeled if thick (about 20 spears)
1 large lemon, very thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup Dill-Shallot Vinaigrette
Fresh dill, for garnish

Steps:

Place asparagus spears in the top of a steamer over boiling water. Steam for 2 to 3 minutes for thin asparagus, 5 to 6 minutes for thick.
Meanwhile, arrange 4 lemon slices on each of 4 serving plates. Remove asparagus from steamer and season with salt and pepper. Divide spears among the plates, drizzle vinaigrette over the top, and garnish with dill.

Dill-Shallot Vinaigrette image

Provided by Martha Stewart

Categories Vegetables

Yield Makes 1/2 cup

Number Of Ingredients 7

1 large shallot, minced (about 2 tablespoons)
1/4 cup minced fresh dill
2 tablespoons red-wine vinegar
2 teaspoons balsamic vinegar
1 tablespoon water
Kosher salt, to taste
1 1/2 tablespoons extra-virgin olive oil

Steps:

In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours.

Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Provided by @MakeItYours

Number Of Ingredients 14

1 medium shallot, finely chopped
1 teaspoon finely grated lemon zest
¼ cup fresh lemon juice
1 tablespoon white wine vinegar
¼ cup olive oil
Kosher salt
8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into ½-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
4 medium Persian cucumbers, quartered lengthwise, cut crosswise into ½-inch pieces
1 romaine heart, quartered lengthwise, cut crosswise into ½-inch pieces
½ medium head of radicchio, cut crosswise into ½-inch pieces
6 ounces feta, crumbled (about 1½ cups)
1½ cups torn dill fronds
Freshly ground black pepper

Steps:

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
Do Ahead: Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.