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Vinaigrette, Fresh Lemon

by Pierre S. Aoukar, MD
Posted: March 3


1 part fresh lemon juice
1 part extra virgin olive oil
1/24 part sea salt
crushed black pepper to taste
fresh crushed garlic, pinch (optional)

Measurements: 3 teaspoons = 1 Tablespoon.


Recipes for dressings work better in proportions so that you can make as much as you want. For example, if you wanted to make cup of this dressing, you would use: 4 Tb lemon juice, 4 Tb olive oil and 1/2 tsp salt. If you use garlic in this recipe, it is the traditional Lebanese Salad dressing. Growing up, we ate this essentially on every salad, except tabouli. I have grown to like this dressing without garlic, but try it out and see what you like. Combine all ingredients in a blender or mini food processor. Blend until you have a homogenous mixture. You can also use a hand whisk; however, this does not do as well of a job emulsifying the ingredients. Dressing will keep indefinitely if refrigerated.

Fresh Lemon Vinaigrette, The Recipes of Dr. Aoukar


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