Ingredients
- 1/2 medium lemon, scrubbed
- 3/8 cup extra-virgin olive oil
- 1/8 cup mixed fresh tender herbs (such as chives, dill, and basil)
- 1 tablespoons rice vinegar
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, smashed
- 1 teaspoons kosher salt
- 1/8 teaspoon black pepper
Preparation
- Cut off and discard ends of lemon. Cut lemon into quarters; remove and discard seeds. Transfer lemon to a food processor or blender, and process until finely chopped, about 1 minute.
- Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute.
- Transfer vinaigrette to a small bowl, and whisk in salt and pepper.
Source: Food and Wine – Whole Lemon Vinaigrette