Lemon Vinaigrette
“Oil and lemon juice separate, so when you add them to a salad, some leaves have mostly lemon, and the others, mostly oil,” says chef Jesse Schenker of Recette in New York City. He relies on xanthan gum for perfectly emulsified vinaigrettes that coat evenly.
July 2012
Gallery
© John Kernick
Recipe Summary
Ingredients
Directions
Make Ahead
The vinaigrette can be refrigerated overnight; shake before using.
Serve With
Lettuce or vegetable salads, such as a shaved fennel salad with seared octopus or poached shrimp.