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- 1 cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
n a large bowl, combine the olive oil, vinegar, salt, pepper, lemon juice, and lemon zest. Whisk together until the vinaigrette emulsifies.
Serve immediately or refrigerate for up to 1 week in a tightly sealed container.
Makes 1 cup.