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