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Lemon Pepper Vinagrette

kept bymlehet
recipe bySerious Eats

3 tablespoons lemon juice
1 large garlic clove, finely minced or smashed with the flat side of a knife
Kosher salt
Freshly ground black pepper
1/2 cup milliliters olive oil or canola oil
Zest from ½ lemon
3/4 pound crisp lettuce such as wedges of iceberg lettuce or romaine/Cos lettuce
1/2 cup grated Parmigiano-Reggiano (optional)



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