- Yield: 1/3 cup
Simple Lemon Vinaigrette
Recipe courtesy of Denise M. Caurdy-O'Connor, Executive Chef, Knollwood Country Club, West Bloomfield, Mich.
- In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard and fine sea salt, whisking until the sugar and salt are dissolved.
- Add 3 tbsp. of the oil in a slow stream, whisking constantly until the dressing is well-blended.
- Season with fine sea salt and freshly ground black pepper.
- If desired, whisk in the remaining oil in a slow stream, whisking constantly.
Chef's Note: Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy. But sometimes, a simple lemon vinaigrette is all you want, such as for the Summer Beet Citrus Salad pictured at right. This vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to three days.