- Yield: Makes 3/4 cup
- 1/2 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons whole fresh tarragon leaves, cut into thirds
In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.