Lemon Vinaigrette

Adapted from Perla Meyers' "The Seasonal Kitchen."  Published in Hartford Courant, March 2012

Leah Eskin is a Tribune Newspapers special contributor. 

"I've been relying on the same vinaigrette since middle school, and it hasn't failed me yet. It's the sort of bedrock basic that can carry you through the single salad, the family meal or the sumptuous dinner party. With only six ingredients and one bowl."

Lemon Vinaigrette
Prep: 10 minutes
Makes: 3/4 cup, enough to dress a salad for 6-8
Ingredients:
1 lemon
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon coarse salt
6 tablespoons olive oil
2 tablespoons snipped chives
Juice:
Squeeze lemon. Measure out 3 tablespoons juice.
Stir:
Measure juice, mustard, sugar and salt into a small bowl.
Emulsify:
Slowly drizzle in oil, whisking constantly.
Chill:
Stir in chives. Cover and chill.
Provenance: