2 tablespoons apple cider vinegar. Vegetable oil gives flavor and emulsifies the dressing. Salt and black pepper to taste. Bright and lemony, it’s a garlicky vinaigrette loaded with romano. Zest and juice of 1 smallish lemon (about 2 tablespoons of juice) 3 cloves garlic, minced and mashed. Fresh lemon juice (not bottled.) lemon juice is. Cover with lid and shake. Olive oil gives flavor to the dressing and helps it emulsify. 1/2 cup salad oil (vegetable, corn, canola, etc.) 1/2 cup olive oil (light preferred) one large lemon, juiced.
1/2 cup salad oil (vegetable, corn, canola, etc.) 1/2 cup olive oil (light preferred) one large lemon, juiced. Bright and lemony, it’s a garlicky vinaigrette loaded with romano. Salt and black pepper to taste. Olive oil gives flavor to the dressing and helps it emulsify. Zest and juice of 1 smallish lemon (about 2 tablespoons of juice) 3 cloves garlic, minced and mashed. Fresh lemon juice (not bottled.) lemon juice is. Vegetable oil gives flavor and emulsifies the dressing. 2 tablespoons apple cider vinegar. Cover with lid and shake. 1/2 cup salad oil (vegetable, corn, canola, etc.) 1/2 cup olive oil (light preferred) one large lemon, juiced.
