Lemon-Rosemary Vinaigrette Recipe | Vegetarian Times Skip to main content

Lemon-Rosemary Vinaigrette

For a fresh taste of Tuscany, drizzle this dressing over a watercress-and–white bean salad. Because its leaves are tougher than other aromatic herbs, fresh rosemary needs to be finely chopped to release its flavor (and to avoid getting the leaves stuck between your teeth).

Ingredients: 

Ingredients: 

Ingredient Line: 
2 lemons, juiced and zested
Ingredient Line: 
2 Tbs. chopped shallots
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
1 ½ tsp. chopped fresh rosemary
Ingredient Line: 
1 cup olive oil

Instructions: 

  1. Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl. Slowly pour in olive oil while whisking. Season with salt and pepper.

Nutrition Information: 

Calories: 
62
Protein: 
0 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
1 g
Cholesterol: 
0 mg
Sodium: 
37 mg
Fiber: 
0 g
Sugar: 
0 g
Yield: 
Makes 2 cups