Cook The Book: Lemon-Pepper Vinaigrette, Two Ways Recipe

Name: Cook The Book: Lemon-Pepper Vinaigrette, Two Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons lemon juice; 1 large garlic clove, finely minced or smashed with the flat side of a knife; Kosher salt; Freshly ground black pepper; 1/2 cup milliliters olive oil or canola oil; Zest from 1/2 lemon; 3/4 pound crisp lettuce such as wedges of iceberg lettuce or romaine/Cos lettuce; 1/2 cup grated Parmigiano-Reggiano (optional); 3 tablespoons lemon juice; 1 large egg yolk; 1 large garlic clove, finely minced or smashed with the flat side of a knife; 1 or 2 anchovies, chopped to a paste if whisking in a bowl, left whole if using a blender; 1/2 cup olive oil or canola oil; Kosher salt; Freshly ground black pepper; 3/4 pound romaine/Cos lettuce; 1/2 cup grated Parmigiano-Reggiano; Croutons

Servings: persons

3 tablespoons lemon juice
1 large garlic clove, finely minced or smashed with the flat side of a knife
Kosher salt
Freshly ground black pepper
1/2 cup milliliters olive oil or canola oil
Zest from 1/2 lemon
3/4 pound crisp lettuce such as wedges of iceberg lettuce or romaine/Cos lettuce
1/2 cup grated Parmigiano-Reggiano (optional)
3 tablespoons lemon juice
1 large egg yolk
1 large garlic clove, finely minced or smashed with the flat side of a knife
1 or 2 anchovies, chopped to a paste if whisking in a bowl, left whole if using a blender
1/2 cup olive oil or canola oil
Kosher salt
Freshly ground black pepper
3/4 pound romaine/Cos lettuce
1/2 cup grated Parmigiano-Reggiano
Croutons

1
In a small bowl, combine the lemon juice and garlic and season with salt and pepper. Add the lemon zest. Whisk in the oil. Toss the vinaigrette with the lettuce, season with more pepper, and garnish, if desired, with Parmigiano-Reggiano.
2
Combine the lemon juice, egg yolk, garlic, and anchovies in a bowl or blender. Whisking continuously or with the blender running, pour in 2 or 3 drops of the oil, then continue pouring the oil in a continuous stream until all the oil is emulsified into the vinaigrette. Season with salt and pepper. In a bowl, toss the lettuce with three-fourths of the vinaigrette. Taste and add more dressing if you wish. Garnish with the Parmigiano-Reggiano and croutons.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons lemon juice, 1 large garlic clove, finely minced or smashed with the flat side of a knife, Kosher salt, Freshly ground black pepper, and more.

Yes, Cook The Book: Lemon-Pepper Vinaigrette, Two Ways falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Lemon-Pepper Vinaigrette, Two Ways

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