Posted by Chantel Martiromo
Recipe attributed to "Good Food to go- healthy lunch your kids will love"
by Brenda Bradshaw and Cheryl Mutch, M.D. published by Random house
Canada. You can view its website at randomhouse.ca
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According to chef James Schaeffer, the creator of this dressing, the key
is to use a sharp knife to dice the shallots. A dull knife may runs the
risk of bruising the shallots which is muddy the dressing.
1 tbsp. finely chopped shallots
2 tbsp. fresh lemon juice
1/2 cup canola oil
Kosher salt and white pepper
In small bowl combine shallots and lemon juice. Slowly whisk in oil until combined. Add salt and pepper to taste.
Yield almost 3/4 cup.