(from The New Basics Cookbook)
Makes 1 cup
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice (SN: bottled lemon juice is OK)
2 cloves garlic, minced
1 teaspoon white wine or white balsamic vinegar
2/3 cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
Combine the lemon zest, juice, garlic, and vinegar in a small bowl, and whisk well. Slowly add the olive oil, whisking constantly until smooth. Add the pepper and salt, and set aside until ready to use.
SN: Alternatively, you can add all the ingredients to a glass jar with a tight-fitting lid, and shake vigorously until the dressing emulsifies.