Lemon Vinaigrette
1 1/2 Tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4/ teaspoon sugar
salt and pepper to taste
1/3 cup plus olive oil.
Whisk together lemon juice, zest, sugar, salt and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified
Love this dressing for mixed greens served with poached salmon, or during passover with white pike fish.
Salad options:
Napa cabbage
flat parsley
radicchio
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