Lemon-Rosemary Vinaigrette
Makes 2 cups
30 minutes or fewer
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).
- 2 lemons, juiced and zested
- 2 Tbs. chopped shallots
- 2 cloves garlic, minced (2 tsp.)
- 1 ½ tsp. chopped fresh rosemary
- 1 cup olive oil
at a glance
