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Lemon- or Lime-Dill Vinaigrette

Be cautious with the lemon zest otherwise the lemon will overpower the dill.

1 teaspoon minced or grated lemon or lime zest
1/2-teaspoon salt
1/4 cup freshly squeezed lemon juice
1/2-cup extra-virgin olive oil, plus a little more if needed
2 teaspoons finely minced dill 1.

Mix the zest, dill, salt and juice briefly with a food processor, blender or wire whisk. Slowly add the oil in a stream until an emulsion forms. 2. Add the remaining oil faster, but still in a stream. 3. Let the dressing sit for about 15 minutes in order for the flavor to develop. This is best made fresh but will keep for a few days in the refrigerator.

Source: How to Cook Everything by Mark Bittman 1998

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