Tip:
Highlight text to annotate it
X
While our bread is cooking, it is a good idea to go ahead and make the Vinaigrette. That
way it can kind of set and let the flavors melt just a little bit. So to do this we are
going to make a Lemon Olive Oil Vinaigrette and just very simple, but very good. First
step is to take the zest of about 2 lemons and we are going to use our little grater
here and whenever you zest lemons, you want to make sure that you are getting the yellow
part of the lemon versus the white part which is known as the piffa. The piffa is very bitter
and you definitely don't want to get that into your dressing. The yellow part actually
holds the oils from the lemon and gives it a really great lemony flavor without all the
acid. Got one down and I am going to do one more. Once we are done with this, we will
get the juice out of the lemons. You want to zest first because it makes it easier to
zest before you cut it in half. Alright that's the zested two lemons. I am going to make
sure I got it all off the back of my zester.