Skip to main content
Epicurious

Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino

Recipe information

  • Yield

    Makes 1/2 cup

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparation

  1. Whisk together lemon juice and extra-virgin olive oil. Whisk in kosher salt and freshly ground black pepper to taste.

TagsSauceSalad DressingSaladGreekEuropeanMediterraneanLemonCitrusFruitNut FreeGluten FreeDairy FreeKetoVeganVegetarianEasyQuickBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.