Grilled Lemon Vinaigrette

  • Active Time 10m
  • Total Time 10m

Makes about 1 1/2 cups (Serves 12)


  • 3 large lemons, halved lengthwise, then cut crosswise 1/2-inch thick
  • 1 cup extra-virgin olive oil
  • 2 teaspoons kosher salt


Light a grill or preheat the broiler. Grill or broil the lemon slices until charred on both sides. Transfer the lemons to a large coarse strainer set over a bowl. Using a wooden spoon, crush all of the juice from the lemons; discard the skins and seeds. Stir in the olive oil and salt.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 5584

nutrition information per serving

173 calories; 19g total fat; 0mg cholesterol; 315mg sodium; 2g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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