Saturday, July 28, 2012

Lemon-Balsamic Vinaigrette

A splash of freshly squeezed lemon juice adds a bright citrus accent to this basic balsamic vinaigrette.

In the photo above, it's tossed with some baby arugula for a simple yet delicious salad.


6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 2/3 cup of dressing

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