Weeknight
Lemon garlic vinaigrette
Sharp, garlicky and clean. The dressing I make most often, usually while the pasta water boils.
5 minMakes about 150mlCass's rating
Grate the garlic on a microplane so it disappears into the dressing rather than ambushing you in bits.
Method
- 01
Put everything except the oil into a clean screw-top jar and shake to dissolve the salt.
- 02
Add the oil, seal tightly and shake hard for 20–30 seconds until thick and emulsified.
- 03
Taste on a leaf, not a spoon. Adjust salt, acid or sweetness, then shake again before dressing.
Keep cooking
