Lemon Vinaigrette Dressing

There was a Tuesday afternoon last summer when the garden tomatoes were finally ripe, and nothing from a store-bought bottle seemed good enough to dress them.

I remember shaking the mason jar so hard that a bit of oil splashed onto my glasses, but that first taste over fresh greens made the mess entirely worth it.

Ingredients

• Freshly squeezed lemon juice: Bottled juice never compares to the vibrant acidity of real lemons.
• Lemon zest: This adds an intense aromatic oil that you cannot get from the juice alone.
• Dijon mustard: The secret ingredient that acts as an emulsifier to hold the dressing together.
• Extra-virgin olive oil: Use a good quality oil here since it makes up the body of the dressing.
• Garlic: One clove provides a savory kick without overpowering the fresh citrus notes.
• Honey or maple syrup: Just a touch helps round out the sharpness of the lemon.
• Salt and pepper: Essential seasoning to wake up all the flavors.

Instructions

Whisk the base:

In a medium bowl or jar, combine the lemon juice, zest, mustard, garlic, honey, salt, and pepper until fully blended.

Emulsify the oil:

While whisking constantly, slowly drizzle in the olive oil until the mixture thickens and becomes creamy.

Finish and serve:

Taste the dressing and adjust the seasonings if needed, then drizzle generously over your salad or vegetables.

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This simple dressing turned a quiet dinner of roasted vegetables into something we actually talked about for days.

Making It Creamy

Sometimes I crave a thicker texture, so I stir in a spoonful of Greek yogurt to change the mouthfeel completely.

Fresh Herb Additions

Fine chopping some soft herbs like basil or dill adds a beautiful pop of color and a garden-fresh flavor.

Marinade Magic

This mixture is not just for leaves, it works wonders as a tenderizing marinade for chicken or white fish.

• Pour over protein and let sit for thirty minutes before cooking.
• Use leftover dressing to dress grain bowls the next day.
• Double the batch and keep it handy for quick weekday meals.

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Keep a jar of this in your fridge and you will find yourself looking forward to eating your greens every single day.

Recipe FAQ

→ How long does this vinaigrette last?

Store in a sealed container in the refrigerator for up to 1 week. Shake or whisk before using.

→ Can I make this vegan?

Yes, substitute honey with maple syrup to keep it vegan-friendly.

→ What can I add for extra flavor?

Fresh herbs like parsley, dill, or basil can enhance the flavor. Greek yogurt or mayonnaise can make it creamier.

→ Is this dressing gluten-free?

Yes, as long as the Dijon mustard used is gluten-free, this dressing is safe for gluten-free diets.

→ Can I use this as a marinade?

Absolutely! This vinaigrette works wonderfully as a marinade for chicken, fish, or grilled vegetables.