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Lemon-Pepper Vinaigrette, Two Ways

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Lemon-Pepper Vinaigrette, Two Ways

Ingredients

  • vinaigrette with crisp lettuce
  • 3 tablespoons lemon juice
  • 1 large garlic clove, finely minced or smashed with the flat side of a knife
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup milliliters olive oil or canola oil
  • zest from ½ lemon
  • 3/4 pound crisp lettuce such as wedges of iceberg lettuce or romaine/cos lettuce
  • 1/2 cup grated parmigiano-reggiano (optional)
  • caesar variation
  • 3 tablespoons lemon juice
  • 1 large egg yolk
  • 1 large garlic clove, finely minced or smashed with the flat side of a knife
  • 1 or 2 anchovies, chopped to a paste if whisking in a bowl, left whole if using a blender
  • 1/2 cup olive oil or canola oil
  • kosher salt
  • freshly ground black pepper
  • 3/4 pound romaine/cos lettuce
  • 1/2 cup grated parmigiano-reggiano
  • croutons
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Published 2014-09-09 12:39:03 (2 years ago).

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