iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Creamy Green Gazpacho

Ingredients:
1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2 jalapeño (optional)
3/4 cup lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar, or more to taste
1 tablespoon honey
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Instructions:
Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.
Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.
Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.
Deep-Fried Tarantula Spider

Ingredients:
2 cups canola or vegetable oil, 2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed, 1 cup tempura batter, 1 teaspoon smoked paprika

Instructions:
In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.
White Chocolate and Wax Worm Cookies

Ingredients:
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups white chocolate chunks or morsels
3/4 cup (about 375) frozen wax worms
thawed

Instructions:
Preheat the oven to 375°F.
In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy.
Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.
Drop the batter by rounded teaspoonful onto nonstick baking sheets.
Gently press 2 or 3 of the remaining wax worms into the top of each cookie.
Bake until the edges of each cookie are lightly browned, 8 to 12 minutes.
Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Pear Salad with Chiangbai Ants

Ingredients:
3 cups baby spinach, washed and dried, 2 crisp pears, peeled, cored, and sliced, 1/2 cup chopped red bell pepper, 2 tablespoons finely chopped shallot, 2 tablespoons balsamic vinegar, 1 cup shaved Asiago or Parmesan cheese, 4 tablespoons dried Changbai ants

Instructions:
On four salad plates, arrange the spinach, adding a layer of pear slices to the heap.
Sprinkle the bell pepper and shallots over the pears. Splash each salad with about 1/2 tablespoon of balsamic vinegar.
Add the shaved cheese to the salads and sprinkle the ants over the cheese.
Feeling antsy? Your salads are now ready to be served.
Corpse Reviver 3000

Ingredients:
3/4 ounce Tenneyson Absinthe Royale or other blanche absinthe
3/4 ounce St-Germain elderflower liqueur
"3/4 ounce orange liqueuer (we used Paulas Texas Orange; Cointreau also works well)", 3/4 ounce freshly squeezed lemon juice
Orange "coin
" for garnish

Instructions:
Combine the absinthe, St-Germain, orange liqueur, and lemon juice in a mixing glass and shake vigorously with ice to chill. Strain into a chilled cocktail glass and garnish with the orange "coin."
Suffering Baptist

Ingredients:
1 1/2 ounces Balcones True Blue Cask Strength Corn Whisky, 1 ounce Plymouth Sloe Gin, 1 ounce freshly squeezed lime juice, Dash of Angostura bitters, 2 ounces Maine Root ginger beer, Lime wheel, for garnish

Instructions:
Build the liquid ingredients over crushed ice in a double Old Fashioned glass or goblet; stir or swizzle to mix. Garnish with the lime wheel.
Peach-Berry Sangria

Ingredients:
1/3 cup superfine sugar, 1/2 cup peach nectar, 1 bottle rosé, 3/4 cup peach vodka, 1 pint strawberries, sliced, 3 peaches, sliced, 3 cups club soda

Instructions:
In a pitcher, mix sugar with peach nectar until dissolved. Stir in rosé, vodka, strawberries and peaches. Add club soda.
Watermelon Granita with Blueberries

Ingredients:
6 cups (about 2 pounds) seedless watermelon, cubed
1/2 cup fresh lime juice
1/3 cup agave nectar
2 cups fresh blueberries
6 mint sprigs (optional)

Instructions:
In a food processor, puree watermelon, working in 2 batches. Strain puree through a sieve, reserving liquid; discard solids. In a 9" x 13" metal pan, combine watermelon puree, juice and agave. Freeze, scraping thoroughly with a fork every 20 to 30 minutes, until granita resembles coarse crystals, 2 to 4 hours. Remove from freezer; scrape granita once more with a fork. Divide among 6 glasses. Top each with 1/3 cup blueberries and a mint sprig, if desired.
Cheesecake Ice Cream with Strawberry Sauce

Ingredients:
3 cups lowfat vanilla yogurt, 1 cup reduced-fat sour cream, 6 tablespoons reduced-fat cream cheese, 4 tablespoons sugar, divided, 1 teaspoon vanilla, Zest of 2 lemons, divided, 3/4 pound strawberries, halved, 1 tablespoon fresh lemon juice, 2 tablespoons 1-percent milk, 6 teaspoons fine graham cracker crumbs, 1 ounce dark chocolate, curled with a vegetable peeler

Instructions:
In a food processor, combine yogurt, sour cream, cream cheese, 2 tablespoons sugar, vanilla and zest of 1 lemon; process until smooth, 1 minute. Freeze in an airtight container until solid, 6 hours. In a small saucepan, bring to a boil strawberries, remaining 2 tablespoons sugar, 2 tablespoons water, juice and 1 teaspoon zest; reduce heat and simmer until strawberries soften, 5 minutes. Remove from heat and let cool. In a food processor, process frozen-yogurt mixture and milk until smooth and thick, 1 to 2 minutes. (If ice cream starts to melt, transfer to a bowl and freeze for 20 minutes.) Divide ice cream among 6 bowls. Top each with strawberry sauce, graham cracker crumbs and chocolate curls.
Tomato and Corn Salad

Ingredients:
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds heirloom tomatoes cut into bite-size wedges
1 1/4 cups (2 ears) cooked corn
4 cups arugula
1 red onion
thinly sliced

Instructions:
In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.
S'more Bites

Ingredients:
3 tablespoons butter
1 bag (10 ounce) marshmallows
6 cups rice-crisp cereal
1 cup melted semisweet chocolate chips
7 1/2 rectangular graham crackers (or 15 squares)
1 cup marshmallow crème (such as Fluff)

Instructions:
In a medium saucepan, melt butter over medium heat. Stir in marshmallows and cook, stirring, until smooth, 2 minutes; remove from heat. In a bowl, combine marshmallows with cereal; mix well. In the bottom of a 9" x 13" pan, spread half of cereal mixture into a thin, even layer. Top with warmed chocolate. Place graham crackers in a single layer over chocolate, breaking crackers as needed to fit; top with crème. Spread remaining half of cereal mixture over crème; press lightly to cement layers together. Let s'mores sit at room temperature for at least 15 minutes before cutting and serving.
Coffee-Cardamom Ice Cream with Figs

Ingredients:
3/4 cup heavy cream
4 teaspoons instant espresso powder
1 cup nonfat sweetened condensed milk
3/4 cup lowfat plain yogurt
1/2 teaspoon ground cardamom
Vegetable oil cooking spray
1 sheet (9" x 14") phyllo dough
6 fresh or dried figs
sliced

Instructions:
In a bowl, beat cream until doubled in size; set aside. In another bowl, dissolve espresso powder in 1 teaspoon warm water. Gently fold together whipped cream, dissolved espresso, condensed milk, yogurt and cardamom until incorporated. Cover with plastic wrap and freeze until solid, 6 hours. Heat oven to 350°F. Coat a baking sheet with cooking spray. Place phyllo on baking sheet and coat with cooking spray; fold in half and coat with cooking spray again. Bake until brown and crisp, 7 to 8 minutes. Let cool; shatter phyllo with your hands into small shards. Divide ice cream, phyllo pieces and figs among 6 bowls.
Chopped Chicken Caesar Sammies

Ingredients:
1/4 cup light mayonnaise
1 tablespoon olive oil
3 tablespoons grated Parmesan
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
1 pound cooked, chopped skinless chicken breasts
2 tomatoes, thinly sliced
1/2 cup shredded romaine
3 ciabatta sandwich rolls (about 4 ounces each)
split

Instructions:
In a bowl, whisk mayonnaise, oil, Parmesan, juice, mustard, Worcestershire and anchovy paste. Add chicken; toss to coat. Divide chicken, tomato and romaine among rolls. Cut sandwiches in half.
Peanut Butter Ice Cream with a Hard Chocolate Shell

Ingredients:
1/4 cup chunky peanut butter
8 ounces frozen fat-free whipped topping, thawed
2 ounces dark chocolate (70 percent cacao), chopped
2 teaspoons vegetable oil
2 tablespoons salted peanuts
chopped

Instructions:
In a microwave-safe bowl, nuke peanut butter until runny but not bubbling, 30 to 45 seconds. In a bowl, fold together peanut butter and whipped topping until swirled. Cover and freeze until solid, 4 to 6 hours. In another microwave-safe bowl, nuke chocolate and oil, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes; let cool to room temperature. Divide frozen peanut butter mixture among 4 bowls. Divide chocolate sauce and peanuts among bowls; let sauce harden before serving.
Sweet and Spicy Peanut Noodles

Ingredients:
1 teaspoon sesame oil
1 garlic clove, finely chopped
2 teaspoons finely chopped ginger
1/4 cup natural chunky peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/2 teaspoon Asian chile paste (or to taste)
6 ounces cooked linguine
1/3 cup sliced scallions

Instructions:
In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute. Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar and chile paste; cook, stirring often, until sauce is thick, about 4 minutes. Toss in noodles and scallions; serve at room temperature.
Feta-Stuffed Watermelon Blocks

Ingredients:
3 1/4 pounds watermelon, rind removed, cut into 1 1/2-inch blocks, 3 ounces crumbled feta, 2 large fresh basil leaves, very thinly sliced

Instructions:
Using a small melon baller, scoop out the top of each watermelon block. Divide feta among melon hollows. Top each block with basil.
Tomato-Prosciutto Grilled Cheese

Ingredients:
1/2 canned San Marzano tomato, diced, 1/8 cup chopped red onion, 1/2 garlic clove, minced, 1 tablespoon red wine vinegar, 1/2 teaspoon honey, 8 pieces whole-grain bread, 2 cups shredded lowfat cheddar, divided, 8 slices prosciutto, 4 tablespoons olive oil, divided

Instructions:
Heat oven to 350°F. In a small pot over medium heat, cook tomato, onion and garlic until tomato breaks down and resembles jam, 15 minutes.
Add vinegar and honey; cook until jam thickens, 15 minutes. Season with salt and black pepper; remove from heat.
On a cookie sheet, arrange bread in a single layer. Top each slice with 1/4 cup cheese and 1 slice prosciutto; bake until cheese melts, 3 minutes.
Divide tomato jam among 4 sandwich halves; top with remaining sandwich halves.
In a medium skillet over medium heat, heat 1 tablespoon oil. Cook one sandwich, flipping once, 3 minutes per side. Repeat with remaining oil and sandwiches.
Salted-Caramel Semifreddo with Hot Fudge

Ingredients:
1/2 cup heavy whipping cream, 3 egg whites, 6 tablespoons sugar, divided, 3 tablespoons caramel sauce, 1/4 teaspoon salt, 5 tablespoons half-and-half, 2 ounces dark chocolate, 2 teaspoons light corn syrup

Instructions:
In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tablespoon at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid, 4 to 6 hours. In a small saucepan over low heat, heat half-and-half, chocolate and corn syrup, stirring, until smooth and viscous, 2 to 3 minutes. Divide semifreddo and hot fudge among 6 bowls.
Ginger-Vanilla Fro Yo with Peach Compote

Ingredients:
2 cups 2-percent-fat plain Greek yogurt
3 cups (or 6 store-bought cups, 4 ounces each) lowfat vanilla pudding
1/4 cup (1 ounce) crystallized ginger, finely chopped
4 tablespoons honey
1 teaspoon vanilla extract
2 large (1 1/4 pounds) ripe peaches, pitted and sliced, slices halved (or 10 oz frozen peach slices, thawed )
3 tablespoons sugar
1 teaspoon grated fresh ginger
1/2 teaspoon cinnamon
plus more for garnish

Instructions:
In a bowl, whisk together yogurt, pudding, crystallized ginger, honey and vanilla until smooth. Freeze until solid, 4 to 6 hours. Remove from freezer and defrost slightly, 15 minutes. In a medium saucepan, bring to a low boil peaches, 1 tablespoon water, sugar, fresh ginger and cinnamon; reduce heat and simmer until liquid thickens and peaches soften slightly, 4 to 5 minutes. Remove from heat; let cool. In a food processor, process frozen yogurt-pudding mixture until smooth. Divide fro yo and peach compote among 6 bowls; sprinkle with cinnamon.
Spicy Bacon and Egg

Ingredients:
2 tablespoons olive oil, divided, 4 eggs, 8 teaspoons Tabasco, divided, 4 slices reduced-fat pepper jack cheese with habaneros, 8 slices turkey bacon, 4 tablespoons lowfat mayonnaise, 2 tablespoons adobo sauce, 8 slices whole-grain toast, 2 medium vine-ripened tomatoes, thinly sliced, 2 cups shredded Napa cabbage, divided

Instructions:
In a medium pan over high heat, heat 1 tablespoon oil. Cook two eggs until edges start to brown, 45 seconds. Break yolks; cook 15 seconds; flip.
Season each egg with 2 teaspoons Tabasco and black pepper. Top each egg with 1 slice cheese; cook until cheese melts and egg edges are crispy, 40 seconds. Remove eggs from pan; set aside. Repeat with remaining oil and eggs.
Cook bacon in batches, flipping once, until crispy, 2 minutes per side. Place bacon on a paper towel-lined plate. In a bowl, whisk together mayo and adobo; spread on toast slices.
Divide bacon, cheesy eggs, tomato and cabbage among 4 toast slices; top with remaining slices.
Summery Confetti Salad

Ingredients:
4 cups (6 ears) fresh corn
1 package (16 ounces) frozen lima beans, thawed
2 cups green beans, blanched and cut into 1-inch pieces*
1 cup grape tomatoes, halved lengthwise
1/2 cup minced red onion
1 avocado, cut into chunks
1 jalapeño, seeded and minced
10 basil leaves, chiffonaded**
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions:
In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.
Farmers' Market Pappardelle

Ingredients:
3 garlic cloves, minced
3 tablespoons Sherry vinegar or white wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
3 ears corn, shucked
1 1/2 pounds medium zucchini
8 to 9 ounces dried egg pappardelle or dried egg fettuccine
1/4 pound sugar snap peas, strings discarded and peas halved diagonally
1/2 cup thinly sliced red onion (optional)
1 cup small basil leaves, torn if large
1/2 cup mint leaves
1/3 cup snipped chives
Accompaniment: Shavings of Parmesan made with vegetable peeler
A good vegetable peeler
preferably V- or U-shaped

Instructions:
Bring a 6- to 8-quart pot of well-salted water to a boil.
Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
Cut corn from cobs; add corn to tomatoes.
Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
Add herbs and toss gently again.
Garlic Bread

Ingredients:
2 large garlic cloves, finely chopped
1/2 stick (1/4 cup) unsalted butter, well softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1 (15") loaf Italian bread (about 3 1/2" wide)
4 tablespoons grated Parmesan

Instructions:
Preheat oven to 350°F with rack in middle.
Mince and mash garlic to a paste with a rounded 1/4 teaspoon salt using a heavy knife.
Stir together butter, oil, and garlic paste in a bowl until combined well; stir in parsley.
Halve loaf horizontally and divide butter mixture between halves, spreading it evenly.
Divide cheese between halves and spread it in an even layer.
Put halves, cheese side up, on a large baking sheet. Cover the bread with a large piece of foil, tenting it slightly on the top and tucking it under the bread.
Bake 15 minutes.
Remove foil and turn oven to broil. Broil bread until golden, 1-3 minutes.
Chipotle Chicken Tacos with Potatoes and Guacamole

Ingredients:
2 dried ancho chiles, stemmed, seeded, and torn into pieces
1 cup boiling water
1/2 pound small (about 2" diameter) tomatoes
1 (1/2"-thick) slice from middle of a large white onion
3 garlic cloves, peeled
1 tablespoon chopped canned chipotle chiles in adobo, including some of adobo
1/2 teaspoon ground cumin
2 tablespoons cold water
12 fresh corn tortillas
1 (1/2-pound) Yukon Gold potato, peeled and cut into 1/2" cubes
1 pound chilled skinless boneless chicken thighs, cut into roughly 1 1/2" pieces
2 tablespoons olive oil
guacamole (or use store-bought)
crumbled queso fresco or ricotta salata
sliced radishes
lime wedges
cilantro sprigs
tomato salsa

Instructions:
Preheat broiler.
Soak ancho chiles in boiling water (1 cup), 5 minutes.
While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.
Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.
Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.
Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).
Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.
Gently stir in potatoes and reheat.
Serve chicken and potatoes with warm tortillas and accompaniments.
Frozen Lemon Pie Pops

Ingredients:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons grated fresh lemon zest (from 2 to 3 medium lemons)
1 cup fresh lemon juice (from 7 medium lemons)
1 cup chilled heavy cream
16-20 (3- to 5-ounce) ice pop molds; wooden ice pop sticks

Instructions:
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.
Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.
To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
Ranch Dressing

Ingredients:
1/2 cup purchased or homemade mayonnaise, 1/2 cup well-shaken buttermilk, 1 clove garlic, peeled, 1 tablespoon finely chopped onion, 1/8 teaspoon fine sea salt, plus additional to taste, 1/2 teaspoon dry mustard, 2 tablespoons finely chopped fresh chives, 1 tablespoon finely chopped fresh flat-leaf parsley, 1 tablespoon finely chopped fresh dill, 1/4 teaspoon freshly ground black pepper

Instructions:
In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
Simple Lemon Vinaigrette

Ingredients:
1/2 teaspoon finely grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, or to taste, 3 to 4 tablespoons extra-virgin olive oil, Freshly ground black pepper to taste

Instructions:
In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.