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Lemon Vinaigrette
* Exported from MasterCook *
Lemon Vinaigrette
Recipe By : NY Times 5/21/96 Molly O'Neill
Serving Size : 1 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
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1 teaspoon dijon mustard
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
freshly ground pepper -- to taste
Whisk the mustard and lemon juice together. Whisking constantly, slowly
drizzle in the olive oil. Season with salt and pepper
Yield: 2/3 cup
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NOTES : TO be used with: lamb, Artichoke and Roasted Potato Salad
Mis-typed by Jane Rosenberg-Coombs 9/9/96
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