Thursday, May 26, 2011

Lemon Vinaigrette

I just want to start by saying thank you to everyone who reads this blog. I appreciate all of your comments and feedback and I love knowing that people are looking forward to the next recipe I post...even if it may take me weeks to do it. :) 

On my blogsite there is a place for others to submit their favorite recipes and I'm so excited to share the first submission I received! Thank you Evelyn for sharing this Lemon Vinaigrette recipe with us. "Here's one of my favorite, and very easy, dressing recipes. I've made it a number of times. The only thing I would recommend is make sure to add at least as much zest as it calls for - don't skimp. I personally love lemon, so maybe that's why I'm a fan!" 

Lemon Vinaigrette
Yield Makes 1/2 cup 

1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil

Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

Evelyn found this recipe at Martha Thanks for sharing, Evelyn!

If you would also like to submit a recipe to Meals By Mel, click here. This form can also be found on the "Contributions" tab at the top of the page. Thanks!

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