Fresh Chive Vinaigrette

We like to toss this vibrant, green vinaigrette with mixed lettuces and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.

1 garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper

1. Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Toss with greens right away and enjoy!

Lemon-Lime Curd

Serve this classic curd from Gourmet magazine with sliced pound cake or sugar cookies for an easy and elegant dessert!

1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
⅔ cup fresh lime juice
⅓ cup fresh lemon juice
3 tablespoons freshly grated lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into small pieces

1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.

2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.

Niçoise Vinaigrette

Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.

1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil

1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.

Preserved Lemon Vinaigrette

Fantastic drizzled over salad greens!

Lemon rind of one preserved lemon
2 cloves garlic, grated
⅓ cup lemon juice
1 tablespoon honey
¼ cup white balsamic vinegar
1 cup high-quality extra-virgin olive oil
Fresh ground pepper

1. Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.

2. Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. (Return the scraped flesh to the jar of lemons for future use.) Cut the lemon rind into smaller pieces and place in the blender/processor.

3. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1 minute. Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.

4. Taste and season with a pinch of pepper. Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed

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