Lemon-Pepper Vinaigrette, Two Ways

Preparation info
  • Serves


    • Difficulty


Appears in

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


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.