With an eye toward a subtle rosemary presence in this vinaigrette, we use just a little rosemary and call the immersion blender to duty to really batter it, to maximize its fragrance and flavor. Floral sweetness from the honey, resinous tones from the rosemary, and bright citrus notes harmonize into a balanced vinaigrette that complements every type of lettuce.
MAKES ABOUT 2/3 CUP [160 ML]
11/2 Tbsp rice vinegar
1 Tbsp honey
11/2 tsp chopped fresh rosemary
1 tsp finely grated orange zest
1/2 tsp finely grated lemon zest, plus 11/2 tsp fresh lemon juice
Kosher salt
Freshly ground black pepper
1/3 cup [80 ml] extra-virgin olive oil
2 Tbsp minced shallot
In the beaker of an immersion blender, combine the vinegar, honey, rosemary, orange zest, lemon zest, lemon juice, 1/2 tsp salt, 1/4 tsp pepper, and olive oil. Purée until the rosemary is broken down and fragrant and the vinaigrette is smooth. Add the shallot and stir to combine. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Briskly stir to recombine just before using.