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.

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 ...

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 ...

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 ...

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.

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.

1/4 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 ...

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 ...