Lemon Vinaigrette
  • 1 teaspoon lemon zest
  • 3 tablespoons FRESH lemon juice – none of that stuff from the plastic squeeze lemon!
  • 9 tablespoons fruity olive oil
  • pinch of salt
  • big pinch of pepper
  • OPTIONAL ADD-IN: 1 tablespoon freshly minced mint or basil
  1. Place all ingredients in a small bowl or jar and whisk/shake until totally emulsified. Store at room temperature for about 3-4 days.
  2. Use to dress a salad composed of torn romaine, baby arugula, shredded zucchini, minced red onion, chickpeas, tomatoes (only when they taste like tomatoes - that is, when they are in season), shredded pecorino cheese and/or whatever suits your fancy.
  3. Enjoy!
Recipe by Tailored Taste at https://tailoredtaste.net/lemons-shoes-and-breathtaking-views/