Whole-Lemon Vinaigrette

Name: Whole-Lemon Vinaigrette
Total time: 10 min
Ingredients: 1 large lemon; 2 tablespoons Champagne vinegar; 1 tablespoon finely chopped shallot; 0.25 teaspoon fresh thyme leaves; 0.25 teaspoon red-pepper flakes; 0.5 cup extra-virgin olive oil; Kosher salt and freshly ground pepper

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By

Riley Wofford

Updated on March 15, 2022

Whole-Lemon Vinaigrette — Photo: Nico Schinco

Total Time:

10 mins

Yield:

Makes 1/2 Cup

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.

Ingredients

1 large lemon
2 tablespoons Champagne vinegar
1 tablespoon finely chopped shallot
¼ teaspoon fresh thyme leaves
¼ teaspoon red-pepper flakes
½ cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

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.