Lime Vinaigrette

Makes a scant 1/2 cup

Ingredients

• 2 tablespoons freshly squeezed lime juice (from about 2 small limes)
• 5 tablespoons extra-virgin olive oil
• 1 garlic clove
• Salt

Instructions

Pour the lime juice and olive oil into a small bowl or jar. Smash the garlic clove and add to the vinaigrette, along with a generous pinch of salt. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Let sit for at least 10 minutes, and remove the garlic before using.

Cover and refrigerate leftovers for up to 3 days.

Ideal for garden lettuces, Little Gem and romaine lettuce, sliced cucumbers, and for Avocado Salad, Shaved Carrot Salad, Shirazi Salad, Slow-Roasted Salmon.

Variation

To add a little heat, add 1 teaspoon minced jalapeño.

Recipe Courtesy: Samin Nosrat; Salt, Fat, Acid, Heat