Bright with fresh citrus and fresh thyme, this tangy dressing is delightful on any salad but was created with our Lemony Couscous-Shrimp Salad in mind.
Ingredients
¼ cup fresh lemon juice
¼ cup extra-virgin olive oil
1½ teaspoons finely minced shallot
1 teaspoon coarse-ground Dijon mustard
½ teaspoon granulated sugar
½ teaspoon finely chopped fresh thyme leaves
¼ teaspoon fine sea salt
⅛ teaspoon ground black pepper
Instructions
In a small glass jar with a screw-top lid, combine lemon juice, olive oil, shallot, mustard, sugar, thyme, salt, and pepper. Shake vigorously to emulsify. Let sit at room temperature for 1 hour for flavors to meld. Shake again before using.
Notes
Make-Ahead Tip: Lemon-Thyme Vinaigrette can be made up to a day in advance and refrigerated. Let come to room temperature before using. Shake to emulsify.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemony-couscous-shrimp-salad/