This tart and lively dressing can be used on salads and steamed vegetables (especially artichokes and broccoli), and drizzled on grilled chicken, salmon, or swordfish. Pepper lovers might want to increase the amount of one or both of the peppers (keeping in mind that the heat of the peppers strengthens as they sit). And of course, the pepper can be decreased or simply eliminated.
Good matches for this dressing include a salad of romaine, tomatoes, bell pepper, feta cheese, olives, and onion; or salad greens with leftover flank steak, marinated artichoke hearts, blue cheese, red onion, and pistachios or walnuts.
Yield: about 3 cups.
1 cup fresh lemon juice
2 cups extra-virgin olive oil
1½ teaspoons black pepper
1½ teaspoons crushed red pepper flakes
2 teaspoons kosher salt
1. Place all the ingredients in a small bowl and whisk until emulsified. Transfer to a glass container, cover, and refrigerate up to 2 weeks. If the oil separates from the lemon juice, vigorously shake the container. If it solidifies, leave it out at room temperature for a few minutes and then shake well.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)