Sauces and Dressings
Lemon Vinaigrette
Yield: about 1 cup
Lemon Vinaigrette
Yield: about 1 cup
This can very easily be your go-to salad dressing for a bowl full of fresh greens and veggies.
We also love it on more composed salads, such as the Sliced Asparagus Salad with Pine Nuts.
Nutritional information per serving (1 tablespoon):Calories 90 (99% from fat)
carb. 0g
pro. 0g
fat 10g
sat. fat 2g
chol. 0mg
sod. 68mg
calc. 3mg
fiber 0g
carb. 0g
pro. 0g
fat 10g
sat. fat 2g
chol. 0mg
sod. 68mg
calc. 3mg
fiber 0g
Ingredients
- 1garlic clove, peeled
- 1lemon (zested)
- ¼cup fresh lemon juice
- 2teaspoons Dijon mustard
- ¾teaspoon kosher salt
- ¼teaspoon freshly ground
- black pepper
- ¾cup extra virgin olive oil
Preparation
- 1. Fit the chopping blade into the work bowl of the food processor. With the unit running on High, drop the garlic through the feed tube. Stop and scrape down the sides of the bowl. Add the lemon zest and juice, Dijon, salt, and pepper. Process on High to fully mix.
- 2. With the unit running on Low, gradually add the olive oil through the drizzle hole of the food pusher. Once all of the oil is added, allow to mix an additional 30 to 60 seconds to fully
- emulsify.
- 3. Taste and adjust seasoning as desired.
