THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LEMON CONFIT VINAIGRETTE
Categories Salad Dressing Lemon
Number Of Ingredients 13
Steps:
- 1. Make the lemon confit: In a medium saucepan set over high heat, add the lemon halves and cover with water. Bring to a boil, reduce the heat to low and simmer very gently until the lemons are very soft, about 45 minutes. Turn off the heat and transfer the lemons to a cutting board. Once they are cool enough to handle, use a teaspoon to scrape out the fruit and pulp, discard. Use the edge of the teaspoon to gently scrape away the white pith so you are left with 4 lemon cups. 2. In a small saucepan, bring the water and sugar to a boil. Reduce the heat to medium-low, add the lemon cups and simmer until translucent, about 25 minutes. Use a slotted spoon to remove the confited lemon cups and set aside to cool. (Save the simple syrup for cocktails, iced tea or other drinks.) 3. Make the vinaigrette: To the bowl of a food processor, add ½ of a confited lemon rind, the anchovy fillets, egg yolks, mustard, lemon juice, balsamic vinegar, salt and pepper. Process until combined, then through the feed tube drizzle in the oil in a slow and steady stream. Cover and refrigerate until serving.
LEMON CONFIT
Provided by Food Network
Time 8h10m
Yield 5 lemons
Number Of Ingredients 3
Steps:
- Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.
LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
LEMON CONFIT
From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.
Provided by zeldaz51
Categories Fruit
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cut the lemons in half; squeeze the juice and reserve it for another use.
- Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
- Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
- Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.
Nutrition Facts : Calories 66.4, Fat 0.3, Sodium 934.5, Carbohydrate 10.1, Fiber 2.7, Sugar 2.8, Protein 1.1
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