2 1/2 teaspoons apple cider vinegar

2 tablespoons fresh lemon juice

2 tablespoons minced shallot

1/4 cup walnut oil

1/4 cup olive oil

Fine sea salt

8 large butter lettuce leaves

1-2 ripe avocados, thinly sliced

2 large grapefruits, all peel and

white pith cut away, seg-ments cut from between membranes

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper. Arrange lettuce on platter. Top with avocado and grapefruit, then dressing. Adapted from Bon Appetit, July 2009.

columbusfoodie.com

1/2 cup orzo (rice shaped pasta)

1 1/2 tablespoons mayonnaise

2 teaspoons fresh lemon juice

4 radishes, quartered and slice thin

1 tablespoon minced fresh chives

Into a small saucepan of boiling salted water stir orzo and cook until tender, about 10 minutes. Drain orzo well and in a bowl combine with mayonnaise and lemon juice, stirring to coat. Stir in radishes, chives, and salt and pepper to taste.

From Gourmet, July 1996.

savorynotebook.blogspot.com

2 tablespoons light mayonnaise

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1/4 cup finely chopped fennel bulb

2 tablespoons finely chopped fennel fronds

1 tablespoon finely chopped red onion

Combine first 5 ingredients in a food processor, and pulse 5 times or until the beans are coarsely chopped. Combine bean mixture and remaining ingredients in a small bowl. From Cooking Light, Nov. 2001

amateurgourmet.com

2/3 cup bottled clam juice, or reduced-sodium chicken broth

1 teaspoon cornstarch

1 tablespoon minced garlic, divided

3 teaspoons extra-virgin olive oil, divided

1/4-1/2 teaspoon crushed red pepper

1 pound raw shrimp, (21-25 per pound), peeled and deveined

1/4 teaspoon salt, divided

4 cups broccoli florets

2/3 cup water

2 tablespoons chopped fresh basil, or parsley

1 teaspoon lemon juice

Freshly ground pepper, to taste

Lemon wedges

Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Sauté until the shrimp are pink, about 3 minutes. Transfer to a bowl. Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp. Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges. From Eating Well, Fall 2003.

1 1/2 teaspoons salt, divided                         2 garlic cloves, minced

2 pounds carrots, chopped                             1/3 cup golden raisins

1/2 cup fresh lemon juice                               2 tablespoons olive oil

2 teaspoons ground cumin                             3 tablespoons chopped parsley

2 teaspoons paprika                                      2 tablespoons chopped cilantro

Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.

From Cooking Light, Dec. 2003.

southernfood.about.com

2 garlic scapes, coarsely chopped

2 green onions, coarsely chopped

1 teaspoon honey

2 teaspoons Dijon mustard or similar brown mustard

4 tablespoons red wine vinegar

1 tablespoon lemon juice

dash salt

1/8 teaspoon fresh ground black pepper

1/2 cup extra virgin olive oil

In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended. Makes 1 cup.  From about.com.

sunithakitchen.blogspot.com

1 head romaine lettuce, rinsed and torn into bite-size pieces

1 clove garlic, minced

1 tsp. Dijon-style mustard

1 tsp. fresh lemon zest

1 Tbsp. fresh lemon juice

1 Tbsp. white balsamic vinaigrette

1/4 cup extra virgin olive oil

Pinch salt

freshly ground pepper

Parmesan cheese wedge

Sprinkle salt over the torn greens and chill until serving time. Using a small bowl, blend together all remaining ingredients except cheese. Taste and adjust to taste with additional salt and pepper. Toss dressing with greens to coat. Transfer to serving plate.  Using a vegetable peeler, shave several strips of Parmesan and place on top of salad. Serve immediately. Adapted from  www.ehow.com.

1/4 cup toasted pine nuts

1 tablespoon extra-virgin olive oil

1 tablespoon grated Parmesan cheese

1 clove garlic, minced

2 teaspoons lemon juice

1/4 teaspoon salt

2 medium summer squash, (about 1 pound), sliced diagonally

1/4 inch thick

Canola or olive oil cooking spray

Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. From Eating Well, July/Aug 2009.

snooth.com

For the dressing, puree in blender until anchovies are finely chopped:

3 anchovy fillets

2 tablespoons fresh lemon juice

1 large garlic clove, pressed

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup olive oil

Fresh lemon juice to taste

Salt and pepper

For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:

6 3/4-inch-thick slices country bread

Grill bread 1 minute, turn over, then sprinkle with:

3 tablespoons freshly grated Parmesan cheese

Cover and grill until cheese melts, about 1 minute longer.

In large bowl, toss:

12 ounces red leaf lettuce

Dressing

Salt and pepper

Divide salad and croutons among plates. Before serving, top salad with:

1 1/2 ounces shaved Parmesan cheese

From Bon Appetit, June 2006, by Melissa Clark.

rawtherapy.blogspot.com

1/4 cup fresh lemon juice

3 tablespoons chopped shallot (about 1 medium)

2 tablespoons Champagne vinegar

1 1/2 teaspoons finely grated lemon peel

1/4 cup olive oil

2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced

1 1/2 teaspoons tamari soy sauce

1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced

4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)

2 green onions, thinly sliced (about 1/2 cup)

8 radishes, trimmed, thinly sliced (about 1/4 cup)

Extra-virgin olive oil (for drizzling)

Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.

Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.

From Bon Appétit, Aug. 2009, by Lora Zarubin.