Fresh Lemon Vinaigrette
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Good, Solid Recipe
Prep: 5 min.
This recipe goes with Lemon-Basil Shrimp Salad
Yield: Makes about 3/4 cup
Ingredients
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Preparation
1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
Member Ratings and Reviews
This turned out better than I thought it would. There was a nice balance of flavors and the fresh basil was a perfect finishing touch. I did add some celery and my husband and I agreed that cucumber would be a good addition. I served the shrimp on organic baby greens with a little romaine lettuce. My only caution would be to drain the shrimp mixture very well or it will dilute the lemon vinaigrette. Next time I'm going to try using white wine vinegar instead of the red, just to tone it down a bit.04/04/06
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