Lemon Pepper Vinaigrette
- juice from half a lemon (about 3 tablespoons)
- 1 tsp minced garlic
- Kosher salt (1/2 tsp – 1 tsp)
- Black Pepper(1/2tsp – 1 tsp)
- 1/2 cup olive oil
- zest from half a lemon
(This is mostly stolen from Ruhlman’s Twenty cookbook.) Combine the garlic, lemon juice, salt and pepper in a bowl. Add the lemon zest and then whisk in the oil. Toss the vinaigrett with about a pound of salad and sprinkle with Parmesan cheese or sunflower seeds.