Recipe Created & Provided by Leah Richardson at Chef Crusco Catering in Austin, TX
Makes 3/4 cup Vinaigrette
Ingredients
- 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
Directions
- In a bowl, whisk together the garlic, lemon juice/zest, mustard, vinegar, salt, pepper and chili flakes.
- Gradually whisk in the EVOO until the dressing is combined and emulsified.
- Refrigerate or use immediatley to dress salads or as a marinade for chicken, fish and vegetables. Enjoy!
