Lemon Vinaigrette Pure Flavor Kurt Beecher Dammeier Yield: about ⅔ cup ⅓ cup freshly squeezed lemon juice (1 to 2 lemons) 2 tsp. kosher salt 1 tsp. freshly ground black pepper 1 Tbsp. minced garlic ¼ tsp. dried basil ¼ tsp. dried oregano ⅓ cup extra-virgin olive oil In a medium bowl, whisk together the lemon juice, garlic, salt, pepper, basil, oregano, and olive oil. Taste for seasoning and add more salt and pepper, as needed. This vinaigrette will keep for up to 3 days in the refrigerator.

Home

Table of Contents

Salads and Dressings