Servings: 4 (1/2 cup dressing)
1/2 tsp finely grated lemon zest (about 1/2 lemon’s worth)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp white wine vinegar
5 Tbsp extra-virgin olive oil
1 garlic clove
Salt
Freshly ground pepper
Pour the lemon zest, juice, vinegar, and olive oil into a small jar or shaker. Smash the garlic clove with the handle of your knife and add to the vinaigrette. Season with a pinch of salt and pepper. Stir or shake to combine. Dip a lettuce leaf into the dressing to taste. There is an art to making this dressing just right. Sometimes I need to add a little more lemon to get the right, refreshing bite.
Once you have it mixed to your desired taste, let it sit for at least 10 minutes and then remove the garlic clove before using. Use within 2-3 days.
Tip: Dress leafy greens with this vibrant dressing for the easiest side of veggies ever.
This recipe is from the book Salt, Fat, Acid, Heat – Mastering the Elements of Good Cooking by Samin Nosrat