• Prep: 15 min
  • Serves: 1/2

This two for one dressing works just as well on a light piece of fish as it does on greens.

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  • 1 small shallot, finely chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sugar
  • 5 tablespoons olive oil, divided
  • kosher salt and black pepper
  1. Combine shallot, lemon juice, mustard, and sugar in a medium bowl. Whisk in 4 tablespoons olive oil and season with salt and pepper.
  2. Store in air-tight container: Dressing can be kept in the refrigerator for several weeks. Shake well before serving.
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Made for Bowery by Sue Li.

Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant's first cookbook.

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