Lemon-Garlic Vinaigrette
serves 2-4
This assertive lemon-garlic vinaigrette stands up to arugula and spinach but you can also use it to drizzle on grilled vegetables, fish or shrimp. Be sure to mince the garlic as finely as possible and to allow it to soften and mellow in the lemon juice and red wine vinegar for a full 10 minutes.
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1/3 cup olive oil
prep: 5 minutes
total: 15 minutes
medium bowl
whisk
1. In a medium bowl, stir together the vinegar and lemon juice. Add the garlic and let these ingredients sit for 10 minutes.
2. Drizzle in the olive oil while constantly whisking until the vinaigrette emulsifies.
