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  • Elle Sten

Destiny Shallot Salad Dressing (Shallot Vinaigrette)

The first recipe I attempted from the Destiny cookbook. This one jumped out at me because it is similar to a classic lemony Caesar dressing I make. I'm a Shallot fiend and even though the little buggers scald my eyes, the unique flavor in the tiny onion-esque bulbs is astounding. I knew I had to try.

Relatively simple on-hand ingredients and a quick prep time drew me to this first. Lemons fill my summer fruit bowl, and we're spoiled here with friends and neighbors often sharing their bounty of fresh lemons. These small guys are store-bought however, but they did the trick.


  • 3 small shallots

  • 3 TBSP lemon juice

  • 1 TBSP lemon zest

  • 3 TBSP rice vinegar

  • 2/3 cup olive oil

  • 1/2 TBSP sugar

  • Salt and pepper

Mince the shallots, combine all ingredients except olive oil and let sit 20 minutes. Vigorously stir in olive oil and enjoy!

So, this should be served immediately. The chunks in it through me off and it's difficult to bring them to the surface when pouring. I tried using a dressing bottle with a plunger, but the shallot pieces just got stuck. If you have a way to shake this and then spoon it on to your salad that would work the best.

I refrigerated it after the first use which is a big no-no with olive oil, however after bringing to room temp it was still good. I enjoy the zip the lemon juice adds. This made my need for some vintage wooden salad bowls apparent! I would serve this on a salad at a BBQ during Summer.

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