Lemon Zest Vinaigrette

  • Yield 6 servings


1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons Champagne vinegar
2 tablespoons grated lemon zest (from about 2 lemons)
1 tablespoon white corn syrup
1 tablespoon minced shallots
1 teaspoon kosher salt
1/2 teaspoon ground black pepper


  1. To make the vinaigrette, place the olive oil, lemon juice, vinegar, lemon zest, corn syrup, shallots, salt and pepper in a screw-topped jar.  Cap tightly, and shake vigorously to blend.  Alternately, you may whisk the ingredients together in a small bowl.  Set aside.  (If you have extra vinaigrette, it will make a good dressing for another salad.)



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