Lemon Vinaigrette

When a salad needs brightness rather than acidity, lemon vinaigrette is the answer. The juice of a lemon in place of vinegar gives a lighter, more floral quality that works beautifully with delicate greens, fish, seafood and grain salads — anywhere you want the dressing to lift rather than anchor the flavors. A little lemon zest added alongside the juice deepens the citrus note further. This is one of the dressings I reach for most at the farmers market in spring and summer, when the ingredients in the bowl are already vivid and need only the gentlest encouragement.