How to Make Vinaigrette Lemon Juice for Italian Panzanella

Video Transcript

"Our next step is going to add the lemon juice to our lemon zest. To do that I am going to start with my two lemons here and I am going to go ahead and cut them in half. I've got a lemon press here and I really love using this little gadget because it holds all the seeds back and I can get a lot more juice out of it. I am just going to squeeze the lemon juice into my bowl here, most of it anyway. And because your bread is going to soak up some of the dressing, you want to make sure that you use a little bit more than you would normally make. This is the juice of two lemons. I am going to go ahead and add in one more lemon here. That way I can make sure that we have enough dressing. Also this dressing will hold really well for about week in your refrigerator. So if you have any left over, save it for another salad. "