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Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparation

  1. Whisk together lemon juice and extra-virgin olive oil. Whisk in kosher salt and freshly ground black pepper to taste.

TagsSauceSalad DressingSaladGreekEuropeanMediterraneanLemonCitrusFruitNut FreeGluten FreeDairy FreeKetoVeganVegetarianEasyQuickBon Appétit
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