When the minced-up peel and fruit of a lemon is used in a vinaigrette recipe instead of just the juice, the results is this tart, floral, and tangy dressing that can be used on anything from salads to seafood to roasted vegetables.  

Martha Stewart Living, April 2022

Gallery

Credit: Nico Schinco

Recipe Summary

total:
10 mins
Yield:
Makes 1/2 Cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest lemon over a bowl. Trim off remaining peel and pith and remove seeds; discard peel, pith, and seeds. Finely chop flesh of fruit, squeeze out juice, and place both in bowl with zest. Add vinegar, shallot, thyme, and red-pepper flakes. Whisk in oil; season with salt and pepper.

    Advertisement
Advertisement

Reviews