Simple Lemon Vinaigrette
This is the dressing that disappears into the background of a salad, letting the produce speak. It relies on ratio rather than an exact recipe, giving you the flexibility to adjust based on the intensity of your lemons.
Balance is the only requirement.
Always taste your vinaigrette with a leaf of the lettuce you intend to serve; the dressing will taste much more intense on its own than it will when coated on greens.
- small mixing bowl
- whisk or fork
- citrus reamer
What goes in.
- 2 tbspfresh lemon juice, strained
- 6 tbspextra virgin olive oil
- 1/2 tspfine sea salt
- 1/4 tspcracked black pepper
Stream in the oil
Add the lemon juice, salt, and pepper to the bowl first. While whisking steadily, pour the oil in a thin, slow stream to allow the liquids to thicken into a cohesive suspension.
The method.
Combine the base
Add the lemon juice, salt, and pepper to your mixing bowl. Whisk until the salt has dissolved completely.
Build the emulsion
Pour the olive oil into the lemon juice in a slow, steady stream while whisking continuously. Stop when the dressing appears creamy and does not immediately separate.
Taste and adjust
Dip a piece of lettuce into the bowl. If it tastes too sharp, whisk in another tablespoon of oil; if it tastes flat, add a few more drops of juice.
Other turns to take.
Shallot Vinaigrette
Mince one small shallot very finely and let it sit in the lemon juice for ten minutes before adding the oil to take the raw edge off.
Herbed Vinaigrette
Stir in a tablespoon of finely chopped soft herbs like chives, tarragon, or parsley at the very end.
When it doesn't go to plan.
Use a room-temperature lemon; it yields more juice than one taken straight from the refrigerator.
If you are in a rush, put all ingredients into a small glass jar, seal the lid tightly, and shake vigorously for 30 seconds.
This dressing will separate if left to sit; give it a quick whisk or shake immediately before serving.
The ones that keep coming up.
Can I use bottled lemon juice?
Bottled juice contains preservatives that alter the flavor profile. Fresh lemons provide a brightness that bottled versions cannot replicate.
How long will this keep?
It is best used within 24 hours. Because it lacks stabilizers, the oil can turn cloudy and the flavor will lose its sharpness if stored for too long.
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