Juice of 3 lemons and grated zest of 1 lemon 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 shallot, minced 1 anchovy fillet, minced 1/4 cup shredded parmesan cheese 2 basil leaves, cut in thin strips Sea salt Finely-ground pepper

Step 1 In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper. This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

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