California Central Coast Recipes

Lemon Vinaigrette

This is the French classic light fresh lemon vinaigrette for many types of salads.

Itís very versatile. Dribble it over Baby Spring Mix, spinach or asparagus in place of hollandaise. Itís best when made fresh the same day.

I use this vinaigrette also as the dressing for my Classic French-Style Country Potato Salad that I like to make in the Spring and Summer months. It's low calorie and light and a lot better tasting than the mayonnaise style (and safer) when you have it on your picnic table on a hot summer day. ©2017, Lemon Vinaigrette
Preparation time: 15 minutes
Cooking time:
re-calculate ingredients for:


2 small cloves garlic , crushed
3 Tablespoons fresh lemon juice
2 Tablespoons white wine vinegar
1/2 teaspoons dry mustard
1/2 cup Extra-virgin olive oil
Freshly ground black pepper
1/2 teaspoons Italian seasoning

Preparation Directions.

1 Pulverize the crushed garlic in a mortar and pestle with scant one-eighth teaspoon salt. Mash the garlic until it becomes almost liquid paste. Transfer to a glass measuring cup. Mix in the lemon juice and vinegar. Add the dry mustard. Beat well with spoon or small whisk.

2 Gradually beat in the olive oil. Add in the Italian seasoning and a few grinds of freshly cracked black pepper.

3 Taste for tartness and salt. If needed, correct seasoning by adding more lemon juice or olive oil if too tart and salt if needed.

Wine and Food Pairing and Serving Suggestions.

Dribble over greens, potato salad or vegetables and gently mix and serve.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind