Pucker up!

One of the essential summer flavors has got to be lemon. It’s versatile—it goes with fresh berries, it goes with just about any seafood and it loves veggies, too. Sometimes a little lemon is really all you need to go from bland and boring to bold and exciting in no time. If I have a lemon and some olive oil, sometimes that’s really enough to dress a salad. But, if I have a few more ingredients on hand and a little more time, then this Lemon Vinaigrette is where it’s at:lemon.jpg

LEMON VINAIGRETTE

1/2 cup fresh lemon juice
1/2 cup fresh Italian parsley leaves
4 cloves garlic
4 teaspoons finely grated lemon zest
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil

In a blender, combine lemon juice, parsley, garlic, lemon zest, salt, and pepper. Then, as it’s running, slowly blend in the oil. Season with salt and pepper to taste.

This vinaigrette has a multitude of uses. It’s fabulous on a fresh summer salad, but it’s also really wonderful on grilled asparagus . . .and grilled fish or SHRIMP! I’ve been known to add it to a bowl of plain couscous to jazz it up a bit. It’s too good not to use wherever you see fit.

Looking for LIME? Try this one from cdkitchen.com!

Looking for ORANGE? Try this one from therecipeworks.com!

Any way you look at it, there’s no excuse for not eating your salad.