Classic Vinaigrette

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Olive oil and lemon juice.

Salads are often dressed at the last minute simply by adding oil, lemon juice, and salt one after another without emulsifying first. The result: one leaf is too salty, the other is soaked in oil, and the next is drenched with lemon juice. Emulsifying the dressing before pouring it on the salad is a must, in my opinion. Besides, when you are preparing it in advance, you save time!

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Ingredients

3/4 cup extra virgin olive oil 200 mL
3 1/2 tbsp lemon juice, freshly squeezed 1 1/4 lemon

Method

Mix the ingredients in a bowl or bottle. Shake well.

Observations

The vinaigrette can be kept for 1-2 months.

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vinaigrettes | Halal | Kosher | Vegan | Vegetarian | No Cook

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