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.”
