Posted by: marthabernie | May 17, 2018

LEMON VINAIGRETTE

I think just about any cook can throw together a quick vinaigrette, and most people have a favorite or two.  What I like about making my own vinaigrette is that you can use just about anything you’ve got on hand as long as there is oil and something tangy.  The following recipe uses lemon zest and lemon juice.

LEMON VINAIGRETTE

Whisk together 1/2 cup extra virgin olive oil, one teaspoon grated lemon zest, 1/4 cup fresh lemon juice, 1 tablespoon finely chopped fresh dill, 1 teaspoon minced garlic, 1/2 teaspoon salt and a dash of fresh ground pepper.

 

If you like a more tangy dressing, start with 1/4 cup olive oil and taste.  Then add more oil, if needed.


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