Lemon Vinaigrette

• servings: Makes about ½ cup

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.