Spring vegetables will be here soon along with other harbingers of the season (mud, jumbo bottles of windshield washer fluid and the celebratory stuffing of heavy coats, hats and gloves into the basement closet) and this is lovely on those too, particularly asparagus and artichokes.
A few words about juicing lemons. I have found through MUCH trial and error that the most efficient way to juice a lemon is with a sharp pointed wooden reamer and a small sieve placed over a bowl. You get the most juice out of the lemons with no seeds, minimal pulp and easy wash up. Beats any juicer gadget. Also, this dressing is best if it's emulsified - easy with a standard or hand immersion blender or you can go old-school and whisk the oil in slowly.
Everything Lemon Vinaigrette
Makes 3/4 cup
1/2 cup olive oil
1 small shallot (about 3/4 tablespoon), minced
1/8 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
3 tablespoons Parmigiano-Reggiano cheese (use the good stuff), grated on a microplane
Method one: Blend all ingredients using standard or hand immersion blender, processing until smooth. For the best emulsion, add the oil in a few stages.
Method two: Put lemon juice, shallots and salt and pepper in a bowl and stir to combine then whisk in oil and cheese a bit at a time until blended.