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Lemon Vinaigrette
Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Gluten Free, 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.