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.
—Laurie
Ingredients
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3 tablespoons
fresh lemon juice
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1/2 cup
good olive oil
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3 tablespoons
Parmigiano-Reggiano cheese, grated on microplane
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1 tablespoon
shallots, minced
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1/4 teaspoon
kosher salt
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1/8 teaspoon
black pepper
Directions
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Method one: Process all ingredients at once using standard or immersion blender until smooth.
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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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