Roasted Lemon-Shallot Vinaigrette

1. 1

   Prepare a medium heat fire (350F) in a wood-fired oven or cooker.

2. 2

   Place the lemons and shallots, cut side down, in a clay baking dish.

3. 3

   Season with a drizzle of olive oil and the salt, add the bay leaf, and roast until the shallots and lemons are tender, about 25 minutes.

4. 4

   Remove from the oven and let cool.

5. 5

   Remove the bay leaf, peel the shallots, and then coarsely chop the shallots and lemon wedges.

6. 6

   Place the entire contents of the dish, including the roasting liquid, into an airtight container and refrigerate.

7. 7

   The next day, divide into 1/2-cup amounts, seal in airtight containers, and refrigerate for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.