Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.
Recipe information
Yield
Makes about 1/4 cup
Ingredients
1/4 teaspoon lemon zest salt, or fine sea salt to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Special Equipment
A small jar with a lid
Preparation
In the jar, combine the salt and lemon juice. Cover with the lid and shake to blend. Add the oil and shake once more. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)
From Salad as a Meal © 2011 by William Morrow. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from HarperCollins.
