Photo by Michael Graydon & Nikole Herriott
Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.
Recipe information
Yield
Makes about 1 cup
Ingredients
⅔
cup olive oil
⅓
cup fresh lemon juice
Kosher salt, freshly ground pepper
Need to make a substitution?
Preparation
Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.