Lemon-Garlic Vinaigrette Recipe
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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.
INGREDIENTS
- 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
INSTRUCTIONS
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.
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/r...
LOVE this recipe!!! I had something similar when I lived in France with a family there for a month after high school. Heaven!
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.
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!
SOUNDS GREAT!