Ingredients
1 large lemon
2 tablespoons Champagne vinegar
1 tablespoon finely chopped shallot
1/4 teaspoon fresh thyme leaves
1/4 teaspoon red-pepper flakes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Preparation
Zest lemon over a bowl. Trim off remaining peel and pith and remove seeds; discard peel, pith, and seeds. Finely chop flesh of fruit, squeeze out juice, and place both in bowl with zest. Add vinegar, shallot, thyme, and red-pepper flakes. Whisk in oil; season with salt and pepper.
