Lemon-Garlic Vinaigrette

Difficulty: Easy | Total Time: 25 mins | Makes: About 1 cup

This basic but versatile dressing of lemon zest, lemon juice, garlic, anchovies, and olive oil can be used to top anything from bread salad to grilled chicken or fish.

  • 2 teaspoons finely grated lemon zest
  • 1/4 cup freshly squeezed lemon juice (from about 1 to 2 medium lemons)
  • 6 anchovies, finely chopped
  • 3 medium garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 15 minutes. Then, while whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tightfitting lid for up to 4 days.

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