Citronette aka Basic Vinaigrette Dressing
John Morrison formerly of Prego, Westin Resort Guam
Making a dressing that compliments any mixture of greens or even fish is so easy and flavorful it will have you banishing store-bought vinaigrettes from your kitchen tomorrow. I like to call it "citronette" and you need little more than 1 part freshly squeezed lemon juice and 3 parts good olive oil. Start with the juice in a small mixing bowl sprinkled with salt and freshly ground black pepper and then slowly pour in the olive oil drop by drop all the while whisking to emulsify. Lemon juice and olive oil is a marriage made in heaven.
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