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.
What You'll Need
fresh lemon juice
good olive oil
Parmigiano-Reggiano cheese, grated on microplane
Method one: Process all ingredients at once using standard or immersion blender until smooth.
Method two: Put all ingredients except oil and cheese in a bowl and slowly whisk in oil and cheese until blended.