Lemon-Pepper Vinaigrette, Two Ways


Preparation info

  • Serves


    • Difficulty


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.


Vinaigrette with Crisp Lettuce

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


    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.