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    Shelby’s Cookbook

    Lemon Vinaigrette

    Dressing
    ​

    Makes about ½ cup

    servings

    -

    total time
    Start Cooking

    Ingredients

    ½ teaspoon finely grated lemon zest (about ½ lemon's worth)

    2 tablespoons freshly squeezed lemon juice

    1½ teaspoons white wine vinegar

    5 tablespoons extra-virgin olive oil

    1 garlic clove

    Salt

    Directions

    Pour the lemon zest, juice, vinegar, and olive oil into a small bowl or jar. Smash the garlic clove against the counter with the palm of your hand and add to the vinaigrette. Season with a generous pinch of salt and a pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Let sit for at least 10 minutes, and remove garlic clove before using.

    Cover and refrigerate leftovers for up to 2 days.

    Notes

    Ideal for herb salad, arugula, garden, lettuce, Romaine and little gem, lettuce, cucumbers, boiled vegetables, and for avocado salad, shaved, fennel and radish salad, slow roasted salmon.

    Variation

    To make Lemon-Anchovy Vinaigrette, coarsely chop 2 soaked, fileted salt-packed anchovies (or 4 filets), then pound them into a fine paste in a mortar and pestle. The more you break them down, the better the dressing will be. Stir the anchovies and an additional ½ clove of finely grated or pounded garlic into the dressing and continue as above. Serve with arugula, Belgian endive, boiled vegetables of any kind, chicories, or shaved winter vegetables such as carrots, turnips, and celery root.

    Makes about ½ cup

    servings

    -

    total time
    Start Cooking

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    Ingredients

    ½ teaspoon finely grated lemon zest (about ½ lemon's worth)

    2 tablespoons freshly squeezed lemon juice

    1½ teaspoons white wine vinegar

    5 tablespoons extra-virgin olive oil

    1 garlic clove

    Salt

    Directions

    1

    Pour the lemon zest, juice, vinegar, and olive oil into a small bowl or jar. Smash the garlic clove against the counter with the palm of your hand and add to the vinaigrette. Season with a generous pinch of salt and a pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Let sit for at least 10 minutes, and remove garlic clove before using.

    2

    Cover and refrigerate leftovers for up to 2 days.