This Lemon Vinaigrette has bright and tangy flavor, and pairs well with nearly any salad.
1/2cupextra virgin olive oil
1/4cupfreshly squeezed lemon juice
zest of 1 lemon(1/4 tsp packed)
2garlic clovesminced or pressed (1 tsp)
1/4tspfreshly ground black pepper
Place all ingredients in a bowl and whisk to combine.
Or, place all ingredients in a jar, and shake to combine.
Store leftovers in the refrigerator for up to 10 days. Enjoy!
If the dressing loses its emulsification, simply whisk it again (or shake it in the jar).*Salt varies tremendously in terms of "saltiness per teaspoon" from brand to brand. A kosher salt such as Diamond Crystal brand is about half as salty as a typical iodized table salt. If you're sensitive to salt or are using table salt, start with less salt and season to taste.Storing leftovers: Keep in the fridge for up to 10 days. If the olive oil hardens in the fridge, leave at room temperature for 10 minutes, then shake or whisk, and toss into your salad.Freezing: You may freeze for up to 2 months, but will not taste as fresh.