Whisk in the mustard until combined followed by the olive oil. If using a Mason jar, screw a lid on tightly and shake until combined. Season, whisk or shake again.

Lemon Juice & Garlic: Provide an invigorating, aromatic punch. Olive Oil: Adds a silky texture and rich flavor. Fresh ...

This lemon-garlic vinaigrette can be made up to a week in advance so you can have it ready to go whenever you’re hosting a get-together or simply serving a quick dinner.

1 garlic clove. 2 tablespoons freshly squeezed lemon juice. 2 tablespoons extra-virgin olive oil. 2 pounds green cabbage, cored and finely shredded ...

Dressing: Juice of 1 lemon (about 2 tablespoons) Zest of 1 lemon 2 tablespoons extra-virgin olive oil 1 garlic clove, crushed Kosher salt and freshly ground black pepper. 1. In a large glass or ...

3/4 cup extra-virgin olive oil. 10 garlic cloves, thickly sliced lengthwise. 2 dried chiles de árbol, broken in half. Kosher salt. Thick strips of zest from 1 lemon ...