Lemon-Pepper Vinaigrette, Two Ways Recipe | Cook the Book

Updated August 30, 2018

Continuing our roast chicken dinner from Michael Ruhlman's technique bible, Ruhlman's Twenty, we're moving onto the salad course. Mastering the art of a vinaigrette is the kind of skill that none of us should go without. Why? Well. Because even the fanciest (and priciest) storebought dressings have nothing on the ones that you make at home. Homemade is cheaper, tastier, and entirely more satisfying than opening up a bottle of gloopy Catalina or overly salty Caesar.

In his latest cookbook, Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken.

Recipe Details

Lemon-Pepper Vinaigrette, Two Ways Recipe | Cook the Book

Active 5 mins

Total 5 mins

Serves 4 servings

Cook Mode (Keep screen awake)

Ingredients

Vinaigrette with Crisp Lettuce:

3 tablespoons lemon juice
1 large garlic clove, finely minced or smashed with the flat side of a knife
Kosher salt
Freshly ground black pepper
1/2 cup olive oil or canola oil
Zest from 1/2 lemon
3/4 pound crisp lettuce such as wedges of iceberg lettuce or romaine/Cos lettuce
1/2 cup grated Parmigiano-Reggiano (optional)

Caesar Variation:

3 tablespoons lemon juice
1 large egg yolk
1 large garlic clove, finely minced or smashed with the flat side of a knife
1 or 2 anchovies, chopped to a paste if whisking in a bowl, left whole if using a blender
1/2 cup olive oil or canola oil
Kosher salt
Freshly ground black pepper
3/4 pound romaine/Cos lettuce
1/2 cup grated Parmigiano-Reggiano
Croutons

Directions

For the Vinaigrette with Crisp Lettuce: In a small bowl, combine the lemon juice and garlic and season with salt and pepper. Add the lemon zest. Whisk in the oil. Toss the vinaigrette with the lettuce, season with more pepper, and garnish, if desired, with Parmigiano-Reggiano.
For the Caesar Variation: Combine the lemon juice, egg yolk, garlic, and anchovies in a bowl or blender. Whisking continuously or with the blender running, pour in 2 or 3 drops of the oil, then continue pouring the oil in a continuous stream until all the oil is emulsified into the vinaigrette. Season with salt and pepper. In a bowl, toss the lettuce with three-fourths of the vinaigrette. Taste and add more dressing if you wish. Garnish with the Parmigiano-Reggiano and croutons.

Nutrition Facts (per serving)
462	Calories
39g	Fat
15g	Carbs
14g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	462
% Daily Value*
Total Fat 39g	50%
Saturated Fat 7g	33%
Cholesterol 125mg	42%
Sodium 685mg	30%
Total Carbohydrate 15g	5%
Dietary Fiber 3g	10%
Total Sugars 2g
Protein 14g
Vitamin C 6mg	28%
Calcium 155mg	12%
Iron 2mg	12%
Potassium 383mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.