Back to:  Recipe HomeSalads/Dressings/Infused Oils Recipes Printable View
Limoncello Vinaigrette
Makes About 3/4 Cup
*1/4 cup limoncello
*1 teaspoon grated lemon zest
*1 teaspoon salt
*1/2 teaspoon Dijon-style mustard
*1/2 cup extra virgin olive oil
1In a medium bowl, whisk together the limoncello, lemon zest, salt and mustard. Slowly drizzle in the olive oil as you continue whisking.
2Cover and keep cold in a refrigerator or ice-filled cooler until ready to use or for up to 2 days. Let the vinaigrette come to room temperature before serving.
Recipe courtesy of Chef Mario Batali, Mario Tailgates NASCAR Style, published by Sporting News