• Prep: 5 min
  • Serves: 1/2

This backpocket vinaigrette comes together quickly with basic pantry ingredients. Zesty with a hint of sweetness, it pairs perfectly with the spice of Bowery Arugula.

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  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  1. Whisk olive oil, lemon juice, honey, salt and pepper together in a small bowl. Salt and pepper to taste.
  2. Do ahead: Lemon vinaigrette can be made 1 day ahead, just store in an airtight container and chill.
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

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