This basic dressing uses lemon juice bolstered with vinegar for acid. The vinegar adds balance to the lemon juice, which can sometimes be harsh, especially when combined with a sharp Tuscan style extra-virgin olive oil. If your lemons are really tart, you could use all lemon juice. You can also use water to lower the acidity if you do not want to use a vinegar.
INGREDIENTS:
2 tablespoons lemon juice (preferably Meyer) 1 tablespoon white balsamic or white wine vinegar Salt and pepper to taste ½ tablespoon fresh dill, snipped 9 tablespoons olive oil
METHOD:
Combine the juice and the vinegar with the salt, pepper, and dill, and allow 15 minutes for flavors to marry.
Slowly whisk in the oil until dressing is emulsified.
Use as needed, storing in the refrigerator until needed and shaking to mix before using.
Chef’s Notes:
For larger volumes, just scale up. For variations add minced shallots at the beginning, and maybe a touch of Dijon style mustard. Use champagne or cider vinegar.
Yield: ¾ cup dressing
Source: Chef Andrew E Cohen
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