Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
Lemon Vinaigrette
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Recipe
Lemon juice supplies the tart acid component to a simple, fresh-tasting vinaigrette that works well with light greens and all fish. This vinaigrette also makes a versatile marinade for chicken or fish.
Yield :
Makes 1½ cups
Ingredients
- ¼ teaspoon kosher salt, plus extra, if needed
- Juice of 4 medium lemons (about 1 cup)
- ½ cup olive oil, plus extra, if needed
- Freshly ground black pepper
Serve with:
Directions
In a medium bowl, whisk ¼ teaspoon salt with the lemon juice until dissolved. Slowly whisk in the oil until emulsified. Taste, and season with pepper and a little more salt, if needed. Add more lemon juice if the dressing tastes too flat.
Variations:
Toss with your favorite greens and serve with any sautéed or seared and roasted fish.
Depending on the tartness of the lemons, you may need a little more or less olive oil in the vinaigrette.
Notes
Make-ahead note:
Lemon Vinaigrette can be refrigerated up to 3 weeks. Whisk to recombine before using.
© 1996 Debra Ponzek and Joan Schwartz
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 24 servings.
42kcal (2%)
1mg (0%)
4mg (6%)
0mcg RAE (0%)
10mg
0mg
0g
0g
0g
1g
0mg (0%)
18mg (1%)
1g (3%)
5g (7%)
0mg (0%)
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