Everything Lemon Vinaigrette

By Laurie
March 11, 2014
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Author Notes: This simple lemon vinaigrette improves nearly everything it dresses - salad, pasta, chicken, fish, crusty bread...your hand. I buy lemons in bulk largely due to this dressing. Great on spring vegetables like asparagus and artichokes too.

Makes: 3/4 cup

  • 3 tablespoons fresh lemon juice
  • 1/2 cup good olive oil
  • 3 tablespoons Parmigiano-Reggiano cheese, grated on microplane
  • 1 tablespoon shallots, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  1. Method one: Process all ingredients at once using standard or immersion blender until smooth.
  2. Method two: Put all ingredients except oil and cheese in a bowl and slowly whisk in oil and cheese until blended.

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