Olive oil: I'm using a California olive oil fruity – use your favorite.
The vinegar: I am a little old and I hurt my knees for thick balsamic vinegar and old. It has a sweet and tangy concentration and its thick texture allows it to stick to the leaves without ending up in a puddle of water at the bottom.
Sea salt: I have a shelf full of salts (my blood pressure is cursed), but my usual workaholic is the sea salt flakes of Maldon, which I love for their texture and pure taste. It's a superstar on the greens.
The wow factor
Even though the above ingredients are delicious by themselves, it's the lemon zest that makes this stand out. It adds a citrus flavor so deep and fragrant, without the added flavor of juice likely to compete with vinegar. The essential oils of the skin, combined with the fruity olive oil, also exert a magical effect. I'm using a microplate, but you can use a citrus peel or try a grater. We often have lemons and I love the fact that this is another way to put more of their pieces to work. (And speaking of that, I have not tried other citrus in this task, but I'm sure lime, orange or grapefruit would be fine too.)
Method and simplicity
Standard dressing recipes usually consist of three parts of oil, one part vinegar. It's a bit oily for me, and as I use a vinegar as concentrated, this proportion does not always work – so I recommend doing it by taste. Just before eating, I pour a little vinegar on the leaves, then oil, sea salt and lemon zest, mix, taste, repeat as needed, and that's all. The goal is a perfect balance of fruity, zingy, sweet and salty. . It's also a great opportunity to put leftover herbs – basil, dill, coriander, etc.I know some people depend on an emulsified vinaigrette, where the ingredients are incorporated into a creamy set, but I prefer the drizzle method. It is very light and reveals the flavor of greens. With the right touch, you end up with bright, zesty and tasty leaves that do not drown in the vinaigrette. Another great advantage of this very simple method, c nothing to clean after, except for the zestage tool. No jars, bowls, whips or anything. 500 words suggesting adding lemon zest to your salad. Think of it as my ode to lettuce leaves and fruit zest … and in the meantime, I'm going to eat a salad for breakfast.
It's the simplest and most delicious way to dress the salad vegetables I've found yet.