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.


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