LEMON VINAIGRETTE

 

Lemon Vinaigrette

Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.
Prep Time15 mins
Total Time15 mins
Course: Sauces, Salad Dressings, Gravies
Author: Catherine Christiano

Ingredients

  • 1 teaspoon Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • freshly ground pepper to taste

Instructions

  • In small bowl, use whisk to combine mustard and lemon juice. Slowly whisk in olive oil. Season with salt and pepper.

Notes

Yields 2/3 cup dressing. Goes with Salmon, Asparagus - Pea and Lime - Potato Salad.