Lemon Vinaigrette

By Pierre Franey

Total Time
5 minutes
Rating
4(179)
Comments
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The simplest of vinaigrettes, this recipe requires simply four ingredients, two of which are salt and pepper. It’s a perfect dressing to throw on a simple side of greens when time is tight and appetites are robust. Make it soon.

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Ingredients

Yield:4 small salads' worth of dressing
  • 1tablespoon freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste
  • 3tablespoons virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

90 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 33 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small mixing bowl combine the lemon juice, salt and pepper. Whisk until the salt dissolves.

  2. Step 2

    Whisk in the olive oil gradually. Check seasonings.

Ratings

4 out of 5
179 user ratings
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Comments

NinaL

I added a little garlic, creamed with a pinch of salt. Delicious

Fergus, M.A.

A teaspoon of table sugar with the salt and pepper enhance this dressing.

Patrice

I put the salt in a bowl, break up a garlic clove by rubbing it in the salt. Add the lemon juice, fresh basil and then the olive oil and pepper.

Alma P.

I add grated zest of 1 lemon and let the dressing rest for a couple hours to let the flavors develop. The zest really takes it from somewhat flavorless to lemon zingy.

phillipdotcom

Little extra garlic fresh basil

lee-mon

I creamed garlic with some salt & white pepper as per the earlier comments, and squeezed in a pumpkin-seed-sized plug of Crème d'Anchois for a subtle touch of Umami.

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