Cook The Book: Lemon-Pepper Vinaigrette, Two Ways

• 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 milliliters 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)
• 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

1. 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.
2. 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.

lemon juice, garlic, kosher salt, freshly ground black pepper, milliliters olive oil, lemon, crisp lettuce, lemon juice, egg yolk, garlic, anchovies, olive oil, kosher salt, freshly ground black pepper, croutons

Taken from www.seriouseats.com/recipes/2011/09/lemon-pepper-vinaigrette-two-ways-recipe.html (may not work)