Lemon-Pepper Vinaigrette, Two Ways Recipe

In his latest cookbook, michael ruhlman has included a dressing model that every home cook should try: lemon-pepper vinaigrette, two ways. It's a tangy dressing made from lemon juice, olive oil, garlic, parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to ruhlman's perfect roast chicken.