Directions
Zest the lemon using a fine zester (i.e. Microplane).
Juice the lemon, removing any pits from the juice.
Measure the ingredients into a clean jar with a leakproof lid.
Shake to blend well.
Recipe Note
Recipe Notes
This recipe can be made ahead and kept refrigerated
for about a month.
Make sure the jar you use has a little extra room for shaking.
This vinaigrette can also be made by measuring the ingredients into a bowl and whisking to combine well.
Usage Ideas
Great as a vinaigrette for a basic salad.
Drizzle onto your warm plate of grilled
chicken, fish, or shrimp.
Corn-licot Salad
