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Lemon Vinaigrette

Recipe information

  • Yield

    make about 2 cups

Ingredients

1 cup extra-virgin olive oil
2/3 cup fresh lemon juice
2 tablespoons finely chopped shallots
2 teaspoons kosher salt
1 sprig fresh rosemary

Preparation

  1. In a bowl, combine the oil, lemon juice, shallots, and salt and whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover, and set aside for 1 hour. Remove the rosemary before using. Keeps well if refrigerated for up to 1 week.

'wichcraft
TagsSalad DressingSaladLemonCitrusFruitDairy FreeGluten FreeNut FreeRawVeganVegetarianEasy5 Ingredients or FewerNo-CookCookbooks
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