- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
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.
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.
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.
Lemon Vinaigrette can be refrigerated up to 3 weeks. Whisk to recombine before using.
Nutritional information is based on 24 servings.