Lemon-Garlic Vinaigrette Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
5 mins
|
Active Time:
|
Makes:
About 1 1/2 cups
This basic dressing can be used to top anything from bread salad to grilled chicken or fish.
What to buy: This is the time to pull out your good extra-virgin olive oil. We are fans of McEvoy Ranch.
INGREDIENTS
- 1/2 cup freshly squeezed lemon juice (about 2 medium lemons)
- 1 1/2 cups extra-virgin olive oil
- 1/2 tablespoon lemon zest
- 3 medium garlic cloves, thinly sliced
- 6 white anchovies, rinsed and thinly sliced (optional)
INSTRUCTIONS
- Place lemon juice in a nonreactive bowl. Whisking continuously, add olive oil in a thin stream until well blended. Add lemon zest, garlic, and anchovies (if using), and season with salt and freshly ground black pepper.
I would add a generous tablespoon of dijon mustard- helps adhere the olive oil to the lemon and adds a delicious bite to the dressing- and replace the anchovies with capers- (a must for me, especially if this is used in a panzanella salad).
yum!
I live in California, and I just pulled the last two, small lemons from my refridge -- and got about a half cup of juice from them. The trick is probably in having a really good juicing tool, like the one from Sur Le Table... Here's a similar one:
http://www.amazon.com/dp/B000FD7EDI/ref=asc_df_B000FD7EDI800870?tag=the004-20&creative=380337&creativeASIN=B000FD7EDI&linkCode=asn
LOVE this...+READ
I live in California, and I just pulled the last two, small lemons from my refridge -- and got about a half cup of juice from them. The trick is probably in having a really good juicing tool, like the one from Sur Le Table... Here's a similar one:
http://www.amazon.com/dp/B000FD7EDI/ref=asc_df_B000FD7EDI800870?tag=the004-20&creative=380337&creativeASIN=B000FD7EDI&linkCode=asn
LOVE this recipe!!! I had something similar when I lived in France with a family there for a month after high school. Heaven!-COLLAPSE
gypsey91: we test our recipes out of California, where large produce tends to be very large. on average we get between 2 tablespoons and 7 teaspoons freshly squeezed lemon juice from a medium lemon so our large lemons can yield 3+ tablespoons lemon juice. on average, i'd say 2 medium lemons will yield the amount of juice you need it this recipe and we'll change it accordingly. thanks.
I laughed also when I saw the 1 lemon or 1/2 cup of juice comment. Those must be some big lemons! I would say though that the recipe must call for the 1/2 cup of lemon juice with the amount of olive oil it uses.
I laughed also when I saw the 1 lemon or 1/2 cup of juice comment. Those must be some big lemons! I would say though that the recipe must call for the 1/2 cup of lemon juice with the amount of olive oil it uses.
Where do you find lemons that have 1/2 cup of juice in them??
Can someone please check this recipe for accuracy - is it juice of 1 lemon or 1/2 cup of lemon joice - each of those will produce a different result!
I am a Pantry Chef at a golf club in Fort Wayne Ind and i have just published a cookbook called "Simply Vinaigrettes from Ancho Chili to White Wine" national release is Sept 25 2007 it is available online at www.tatepublishing.com for $8.99 check it out and let me know what you think. your recipe is very nice i would do without the anchovies but thats just me it would be great with them for a...+READ
I am a Pantry Chef at a golf club in Fort Wayne Ind and i have just published a cookbook called "Simply Vinaigrettes from Ancho Chili to White Wine" national release is Sept 25 2007 it is available online at www.tatepublishing.com for $8.99 check it out and let me know what you think. your recipe is very nice i would do without the anchovies but thats just me it would be great with them for a caesar style salad. vinaigrettequeen my email address is mryjn_ebinger@yahoo.com-COLLAPSE
SOUNDS GREAT!