Lemon-Pepper Vinaigrette, Two Ways

Name: Lemon-Pepper Vinaigrette, Two Ways
Yield: Serves 4
Ingredients: ½ cup/60 grams grated Parmigiano-Reggiano (optional); ¾ pound/340 grams crisp lettuce such as wedges of iceberg lettuce or romaine/Cos; ½ cup/120 milliliters olive oil or canola oil; Kosher salt; Freshly ground black pepper; 1 large garlic clove, finely minced or smashed with the flat side of a knife; Zest from ½ lemon; 3 tablespoons lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

This all-purpose last-minute dressing is ideal for crunchy lettuces. With two small additions, you can turn it into a luxurious Caesar vinaigrette.

Ingredients

Vinaigrette with Crisp Lettuce

3 tablespoons lemon juice
1 large garlic clove, finely minced or smashed with the flat side of a knife
Kosher

Garnish
Gluten-free
Vegan

Method

Make the Vinaigrette with Crisp Lettuce

In a small bowl, combine the lemon juice and garlic and season with salt and pepper. Add the lemon zest. Whisk in the oil. Toss the vinaigrette with the lettuce, season with more pepper, and garnish, if desired, with the Parmigiano-Reggiano.