Friday, December 1, 2006

Lemon Vinaigrette

Copyright 2002 by Ina Garten

1/4 cup fresly squeezed lemon juice 2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher alt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

(In Barefoot Contessa: Family Style, this recipe is part of Arugula with Parmesan. Essentially, you pour the vinaigrette over 1/2 pound fresh arugula [3 large bunches], and shave 1/4 pound of Parmesan cheese over the top.)

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