Chef Leah’s Go-To Vinaigrette

Recipe Created & Provided by Leah Richardson at Chef Crusco Catering in Austin, TX

Makes 3/4 cup Vinaigrette


  • 1 clove of garlic – grated on a microplane
  • 1 lemon- juiced and zested on a microplane
  • 1 tsp. dijon mustard
  • ¼ cup White wine vinegar
  • 3/4 tsp. Kosher salt
  • ½ tsp. freshly ground Black Pepper
  • ¼ tsp. Red pepper Flakes
  • ½ c. EVOO


  1. In a bowl, whisk together the garlic, lemon juice/zest, mustard, vinegar, salt, pepper and chili flakes.
  2. Gradually whisk in the EVOO until the dressing is combined and emulsified.
  3. Refrigerate or use immediatley to dress salads or as a marinade for chicken, fish and vegetables. Enjoy!