Cook the Book: Lemon-Pepper Vinaigrette, Two Ways

Cook the Book: Lemon-Pepper Vinaigrette, Two Ways
20 Ingredients
  • Vinaigrette with Crisp Lettuce
  • 3 tablespoons lemon juice
  • 1 large garlic clove, finely minced or smashed with the flat side of a knife
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup milliliters olive oil or canola oil
  • Zest from ½ lemon
  • 3/4 pound crisp lettuce such as wedges of iceberg lettuce or romaine/Cos lettuce
  • 1/2 cup grated Parmigiano-Reggiano (optional)
  • Caesar variation
  • 3 tablespoons lemon juice
  • 1 large egg yolk
  • 1 large garlic clove, finely minced or smashed with the flat side of a knife
  • 1 or 2 anchovies, chopped to a paste if whisking in a bowl, left whole if using a blender
  • 1/2 cup olive oil or canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 pound romaine/Cos lettuce
  • 1/2 cup grated Parmigiano-Reggiano
  • Croutons
Nutrition
349
17% daily value
4 servings
                                       
                                           
     

Fat

50% 33

Saturated

33% 7

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 3

Carbs

3% 8

Carbs (net)

- 6

Fiber

10% 3

Sugars

- 2

Sugars, added

- 0

Protein

18% 9

Cholesterol

19% 57

Sodium

11% 262

Calcium

25% 250

Magnesium

8% 35

Potassium

10% 492

Iron

16% 3

Zinc

8% 1

Phosphorus

26% 184

Vitamin A

36% 328

Vitamin C

21% 19

Thiamin (B1)

10% 0

Riboflavin (B2)

15% 0

Niacin (B3)

6% 1

Vitamin B6

17% 0

Folate equivalent (total)

34% 137

Folate (food)

- 137

Folic acid

- 0

Vitamin B12

11% 0

Vitamin D

87% 13

Vitamin E

30% 4

Vitamin K

161% 193

Sugar alcohols

- 0

Water

- 197
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