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Epicurious

Lemon-Garlic Vinaigrette

By Suzanne Tracht and Adeena Sussman

5.0

(2)

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

  1. 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 DressingSaladLemonCitrusFruitGarlicRoot VegetableVegetableNut FreeGluten FreeDairy FreeVeganVegetarianMeal PrepEasyQuick30 Minutes or LessNo-CookEpicurious
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