This basic dressing uses lemon juice bolstered with a little rice 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 1 tablespoon rice vinegar pinch salt and fresh ground pepper ½ teaspoon fresh thyme, minced 9 tablespoons olive oilMETHOD:
Combine the juice and the vinegar with the salt, pepper, and thyme, 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. Variations are endless; add minced shallots at the beginning, a touch of Dijon style mustard. Grind some coriander into the dressing, or add lemon thyme or sage. Use champagne or white balsamic vinegars. Meyer lemons are sometimes so low in acid you will need a strong vinegar to help out the lemon juice.
Yield: ¾ cup dressing
Source: Chef Andrew E Cohen
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