I’d planned to make our house vinaigrette to dress the salad — a simple mix of extra-virgin olive oil, red wine vinegar, salt and pepper. But then, in the back of my refrigerator, I found a ...

In a small bowl, whisk lemon juice, olive oil, shallots, capers, and parsley. Add lemon zest and season to taste. Reserve at room temperature, for tossing vegetables and dressing salmon.

Cover the dish tightly with foil and bake it in a 375°F oven for about 30 minutes. Uncover and add the feta and parsley, and ...

Drain and spread out on a baking sheet to cool. Put the shallots in a small bowl, add a pinch of salt and pepper, the lemon juice and lemon zest, and leave for 5 minutes. Whisk in the oil.

Note: The California winter brings a sweet confusion of citrus fruits. This vinaigrette can use up a little of all of those grapefruit, kumquat, clementine, Meyer lemon and tangerine rinds if you ...

Per serving (based on 8, with 1 1/2 tablespoons vinaigrette): 462 calories, 43 g protein, 28 g carbohydrates, 21 g fat, 102 mg cholesterol, 5 g saturated fat, 488 mg sodium, 3 g dietary fiber ...

1/4 cup chopped fresh dill > 1/4 cup white-wine vinegar > 2 tablespoons chopped red onion > 2 tablespoons capers > 1 tablespoon grated lemon zest > (colored portion of peel) > 2 tablespoons fresh ...

Combine grapeseed oil, lemon verbena and lemon zest in a pot; warm over medium heat. Remove from heat; let oil infuse for 3 hours at room temperature. Strain oil and set aside.

1 garlic clove, crushed with the flat side of a knife blade 1/2 teaspoon kosher salt, plus more to taste 1/3 cup extra-virgin olive oil, plus more to taste 1 tablespoon snipped fresh chives or ...