Basic Lemon Vinaigrette

Makes ½ CUP

1 teaspoon grated lemon zest
3 tablespoons lemon juice
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil

Whisk all the ingredients together in a small bowl, whisking in the oil last in a thin stream. Transfer to a lidded container. (Or use an immersion blender right in the container.) Store in the refrigerator for up to a week.

Variations:

Add 1 tablespoon of your favorite chopped herbs.

Add ½ teaspoon ground cumin.

Add 1 garlic clove, pressed and allowed to sit for 10 minutes, along with 1 tablespoon fresh oregano or 2 teaspoons dried whole oregano.

Add ⅛ teaspoon ground coriander.

Add 1 garlic clove, pressed and allowed to sit for 10 min-utes, 1 teaspoon Dijon mustard, 1 small diced shallot, and 1 additional tablespoon of extra-virgin olive oil.

Add a generous pinch of crushed red pepper flakes.

Sources:

  1. Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.