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Lemon Vinaigrette

By Mario Batali and Mark Ladner

2.5

(2)

Recipe information

  • Yield

    Makes 3/4 cup

Ingredients

1/4 cup fresh lemon juice
1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
1/2 cup extra virgin olive oil, preferably Tuscan

Preparation

  1. Whisk the lemon juice, marmellata, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.)

Reprinted with permission from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner, © 2010 Ecco
TagsSauceLemonCitrusFruitDairy FreeNut FreeGluten FreeVeganVegetarian5 Ingredients or FewerMake AheadQuickEasyNo-CookCookbooks
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