Lemon Vinaigrette

Name: Lemon Vinaigrette
Yield: make about 2 cups
Ingredients: 1 cup extra-virgin olive oil; 2/3 cup fresh lemon juice; 2 tablespoons finely chopped shallots; 2 teaspoons kosher salt; 1 sprig fresh rosemary

December 9, 2011

Recipe information

Yield
make about 2 cups

Ingredients

1 cup extra-virgin olive oil

2/3 cup fresh lemon juice

2 tablespoons finely chopped shallots

2 teaspoons kosher salt

1 sprig fresh rosemary

Preparation

In a bowl, combine the oil, lemon juice, shallots, and salt and whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover, and set aside for 1 hour. Remove the rosemary before using. Keeps well if refrigerated for up to 1 week.

'wichcraft

TagsSalad Dressing Salad Lemon Citrus Fruit Dairy Free Gluten Free Nut Free Raw Vegan Vegetarian Easy 5 Ingredients or Fewer No-Cook Cookbooks

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.