Cook the Book: Lemon-Pepper Vinaigrette, Two Ways

Course Salads Prep Time 5m Total Time 5m

Ingredients in this Recipe

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 grated Parmigiano Reggiano (optional)
1/2 cup milliliters olive oil or canola oil
3 tablespoons lemon juice
3/4 pound crisp lettuce such as wedges of iceberg lettuce or romaine/Cos lettuce
Croutons
Freshly ground black pepper
Kosher salt
Vinaigrette with Crisp Lettuce
Zest from ½ lemon

See Full Recipe at Serious Eats