Lemon Parsley Vinaigrette
Zest the lemons and finely chop 1 Tbsp (15 ml) of zest. Squeeze 4 oz (113 g) of juice through a fine mesh strainer. Place lemon zest, lemon juice, olive oil, parsley, mustard, garlic, salt, and pepper in a stainless-steel mixing bowl. Whisk together thoroughly. Transfer to a nonreactive storage container or plastic squeeze bottle and refrigerate until needed. Mix well before each serving.