A bright, simple lemon vinaigrette that elevates any salad.
5 steps, about 5 minutes start to finish.
In a small bowl or jar, combine the olive oil, white wine vinegar, and lemon juice.
Add the chopped parsley, red pepper flakes, and a generous pinch of salt and freshly ground black pepper.
Whisk vigorously (or shake in a sealed jar) until emulsified.
Taste and adjust seasoning: add more lemon for brightness, more oil for richness, or more salt as needed.
Dress salad immediately before serving, or store in the refrigerator for up to 1 week (shake well before using).
“Emulsify it properly by whisking hard (or shaking it in a sealed jar) until it looks cloudy and thick, so it won't separate on the salad. If you make it ahead, give it another good shake before dressing your greens.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
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