Name: Lemon-Garlic Vinaigrette
Yield: Makes about 1 cup
Ingredients: 1 to 2 garlic cloves, smashed and peeled; Zest of 1 large lemon (about 2 teaspoons); 1/2 teaspoon kosher salt; 1/4 cup fresh lemon juice; 1 teaspoon sherry vinegar; 1/4 cup water; 1 teaspoon sugar; 1/2 cup canola oil or other neutral salad oil, such as walnut; Salt and freshly ground pepper to taste

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles' Jar restaurant and is part of a modern Hanukkah menu.

Recipe information

Yield
Makes about 1 cup

Ingredients

1 to 2 garlic cloves, smashed and peeled

Zest of 1 large lemon (about 2 teaspoons)

1/2 teaspoon kosher salt

1/4 cup fresh lemon juice

1 teaspoon sherry vinegar

1/4 cup water

1 teaspoon sugar

1/2 cup canola oil or other neutral salad oil, such as walnut

Salt and freshly ground pepper to taste

Preparation

Using a mortar and pestle, grind or crush garlic, lemon zest, and salt into a fine paste. Combine lemon juice, vinegar, water and sugar. Add to the garlic paste and then whisk in oil slowly; adjust seasoning to taste.

TagsSalad Dressing Salad Lemon Citrus Fruit Garlic Root Vegetable Vegetable Nut Free Gluten Free Dairy Free Vegan Vegetarian Meal Prep Easy Quick 30 Minutes or Less No-Cook Epicurious

Recipe notes

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