Michael Graydon + Nikole Herriott
Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table. Serve with Mixed Greens with Yogurt Dressing and Dill, Tomato Salad with Feta and Pistachios and Shaved Radish Salad with Walnuts and Mint.
Recipe information
Yield
Makes about 1 cup
Ingredients
⅔
cup olive oil
⅓
cup fresh lemon juice
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.