Lemon and oil is a magical marriage that stumps our companions whenever we serve it. "Sumac?" they guess. "Pickled plum? Verjus?" Beautiful in its simplicity, this vinaigrette is our most-oft served, as it is the one most likely to improve any salad it meets.
Recipe information
Yield
provides about 1 cup vinaigrette
Ingredients
2 garlic cloves, finely chopped
3 to 4 tablespoons freshly squeezed lemon juice, to taste
Kosher salt, to taste
Freshly milled black pepper, to taste
3/4 cup extra-virgin olive oil
1 small, clean jar
Preparation
In a bowl, whisk together the garlic, lemon juice, salt, and pepper. Whisk in the oil. Transfer to an airtight jar and screw tightly shut. Chill for up to 1 week.
From Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young. Copyright © 2011 Sarah Huck and Jaimee Young Stewart. Foreword © 2011 Melissa Clark. Photographs © 2011 Tara Donne. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.
