Recipe - Lemon Vinaigrette
Categories: Salad, Lemon Vinaigrette
1 teaspoon Dijon mustard
One fourth cup Fresh lemon juice
One half cup Extra virgin olive oil
One half teaspoon Kosher salt
Freshly ground pepper; to
taste
Whisk the mustard and lemon juice together. Whisking constantly, slowly
drizzle in the olive oil. Season with salt and pepper
Yield: 2/3 cup
Recipe By : NY Times 5/21/96 Molly O'Neill
Posted to MCRecipe Digest V1 #241
Date: Wed, 9 Oct 96 22:45:53 PDT
From: jfcoombs@avana.net
NOTES : TO be used with: lamb, Artichoke and Roasted Potato Salad Mistyped
by Jane RosenbergCoombs 9/9/96
Lemon Vinaigrette recipe makes 4 Servings
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