LETTUCE GIVE THANKS...to Lemon Vinaigrette

 

Just harvested some lettuce from the garden!

And still have

loads of lemons from the tree, 

looking for a makeover...

I'm thinking

maybe a nice fresh and simple salad

with Homemade Lemon Vinaigrette Dressing.

Delish!

For the longest time,

vinaigrette's intimidated me.

But they are SOOOO easy to make.

Here's a great and oh so easy Lemon Vinaigrette recipe 

from a well known  Louisiana chef.

I'll give you a hint who it is...

BAMMMM!!!

Yes,

Emeril Lagasse.

• 
  
• 
  
• 2/3 cup olive oil
• 1 1/2 teaspoons minced garlic
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest 
• (zesting always sends flavor over the top)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3 hearts romaine lettuce, washed and dried, torn into bite-size pieces (about 12 cups)
• 1/2 cup grated Parmesan
• 2 tablespoons minced fresh chives
• 1 pint grape tomatoes, washed and patted dry
• 1/2 cup pitted nicoise or kalamata olives, for garnish, optional

To make the dressing, combine the white wine vinegar, lemon juice, mustard, lemon zest, sugar, salt, pepper, and remaining 1/2 teaspoon of garlic in a medium mixing bowl. Whisk to blend. Gradually add the remaining 2/3 cup of olive oil in a thin stream, whisking constantly until well blended and smooth.

To assemble the salad, put the lettuce in a large salad bowl and add the dressing, Parmesan, and chives. Toss to coat evenly. Garnish with the croutons, grape tomatoes and kalamata olives, if using, and serve.

PHOTO FROM FOOD NETWORK

Click below for a printer version of his recipe

EMERIL LAGASSE'S LEMON VINAIGRETTE