Lemon Vinaigrette

1. 1

   In a medium bowl, whisk 1/4 teaspoon salt with the lemon juice until dissolved.

2. 2

   Slowly whisk in the oil until emulsified.

3. 3

   Taste, and season with pepper and a little more salt, if needed.

4. 4

   Add more lemon juice if the dressing tastes too flat.

5. 5

   Variations:

6. 6

   Toss with your favorite greens and serve with any sauteed or seared and roasted fish.

7. 7

   Depending on the tartness of the lemons, you may need a little more or less olive oil in the vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.