Ingredients

　　1/4 cup fresh lemon juice

　　1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest

　　1/2 cup extra virgin olive oil, preferably Tuscan

　　Whisk the lemon juice, marmellata, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.)

　　Reprinted with permission from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner, © 2010 Ecco