Recipe: Lemon Vinaigrette

Makes ½ cup

- 2 tablespoons fresh lemon juice

- 2 tablespoons finely chopped Italian parsley

- 1 medium clove garlic, minced

- ½ teaspoon kosher salt

- ¼ teaspoon fresh ground black pepper

- ¼ to 1/3 cup extra-virgin olive oil

- 2 teaspoons finely grated lemon zest

Whisk together lemon juice, parsley, garlic, salt and pepper. Slowly whisk in olive oil until smooth and emulsified. Stir in lemon zest.

From "Food Network Favorites: Recipes from Our All-Star Chefs"