Wednesday, August 3, 2011

Lemon Romano Vinaigrette

In the summer, the girl and I love a simple grilled chicken salad for dinner. Our go-to dressing is usually a basic balsamic and olive oil drizzle. We were flipping through a recent Everyday Food magazine and came across a section full of simple salad dressings. Wanting something different, we decided to try out a lemon Parmesan recipe. We tweaked it slightly (more lemon, Pecorino Romano instead of Parmesan) and lightly dressed our salad with it.

Lemon Pecorino Vinaigrette
Adapted from Everyday Food

1/3 cup lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil
1/4 cup finely grated Pecorino Romano

In a small bowl, whisk together 1/3 cup lemon juice, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.

Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. (We put all ingredients in a small jar and shook...worked like a charm!)

*Another easy salad idea that goes well with this dressing: Thinly slice a large fennel bulb (I had one from my CSA) and half a Granny Smith apple. Toss together with lemon dressing (as much as you'd like, but I'd recommend a small amount so as not to over power the fennel and apple flavors). This is a great hot weather side dish. Crisp, bright, and delicious!

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