Lemon Vinaigrette

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Often, the simplest recipes are the best. As my Mother in Law used to say: This one is “ich, mich, pich. Use it on salads, vegetables, chicken and fish to really bring up the flavor.

Prep time: 5 minutes

Lemon Vinaigrette

By Gloria Kobrin Published: June 23, 2014

  • Yield:

  • 1 cup

Ingredients

  • 2/3 cup olive oil
  • 1 large lemon
  • Salt and Freshly Ground Pepper to Taste

Equipment

  • small jar with lid

Directions

  1. Zest a little bit of the lemon before you juice it in case you want to add it to the vinaigrette. Juice lemon until you have 1/3 cup juice. Remove pits.
  2. Pour olive oil and lemon juice into jar. Cover jar and shake vigorously. Taste. Add lemon zest if you like a stronger lemon flavor. Season with salt and pepper 1/8th teaspoon at a time-tasting after each addition.

One Comment

  1. Pingback: Spinach and Peach Salad | Kosher By Gloria

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