Lemon-Garlic Vinaigrette

Name: Lemon-Garlic Vinaigrette
Prep time: 10 min
Total time: 25 min
Yield: About 1 cup
Ingredients: 2 teaspoons finely grated lemon zest; 1/4 cup freshly squeezed lemon juice (from about 1 to 2 medium lemons); 6 anchovies, finely chopped; 3 medium garlic cloves, finely chopped; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil

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About 1 cup Easy

(8) Total: 25 mins

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Ingredients (7)

2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice (from about 1 to 2 medium lemons)
6 anchovies, finely chopped
3 medium garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

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Nutritional Information

Calories190
Fat20.58g
Saturated fat2.87g
Trans fat
Carbs1.16g
Fiber0.17g
Sugar0.23g
Protein1.0g
Cholesterol2.55mg
Sodium110.8mg
Nutritional Analysis per serving (8 servings) Powered by

This basic but versatile dressing of lemon zest, lemon juice, garlic, anchovies, and olive oil can be used to top anything from bread salad to grilled chicken or fish.

by CHOW Test Kitchen

Instructions

Place all of the ingredients except the oil in a medium nonreactive bowl, stir to combine, and let sit for 15 minutes. Then, while whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tightfitting lid for up to 4 days.

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