Lemon Vinaigrette

Lemon is great on seafood and chicken.  This vinaigrette is not only good on salads, but makes a great marinade. You can maximize this basic recipe by adding one cup of any fresh herbs you like; basil, oregano, thyme, etc.   if you use it as a marinade, be sure to only marinade your proteins for about 30 minutes to an hour maximum.  The fresh citrus juice chemically cooks the proteins you place in it (i'll give  you a great ceviche recipe at another time,)  I would recommend this dressing with asparagus, broccoli, any green lettuce, and Vidalia onions.  As a marinade, I would recommend shrimp, prawns, and any white fish; mahi mahi, trout, redfish, swordfish, etc.

LEMON VINAIGRETTE

6 EACH LEMONS - PEELED AND QUARTERED (REMOVE ALL RIND)

1 CUP FRESH HERBS (OPTIONAL)

1 CUP RICE WINE VINEGAR

1 TBSP YELLOW MUSTARD

3 TBSP GRANULATED SUGAR

3 CUPS CANOLA OIL

1/2 TSP SALT

• PUT ALL INGREDIENTS EXCEPT FOR CANOLA OIL IN BLENDER
• BLEND ON MEDIUM TO LOW UNTIL WELL BLENDED
• WITH BLENDER ON , SLOWLY DRIZZLE OLIVE OIL INTO VESSEL ALLOWING OIL TO EMULSIFY
• STRAIN BY POURING DRESSING THROUGH A FINE MESH STRAINER INTO CONTAINER OF CHOICE AND REFRIGERATE FOR AT LEAST ONE HOUR.

PREP TIME - 15 MINUTES

YIELD - APPX 6 CUPS