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 ½ 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