Lemon Vinaigrette Dressing

This lemon vinaigrette is zippy, fresh, and bright. It comes together in minutes, and it keeps well in the fridge. With its vibrant lemon flavor, it’s a dressing that you’ll use for so much more than salad. Sure, it peps up greens, but it also makes roasted veggies more exciting, adds life to grain bowls, and more. So whisk it up, pop it in the fridge, and start drizzling it over everything. Easy, versatile, and delicious, this lemon vinaigrette recipe is one you’ll make again and again.

Ingredients

  • 1/4 cup fresh lemon juice

  • 1 small garlic clove, grated

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon sea salt, more to taste

  • Freshly ground black pepper

  • 1/2 teaspoon honey or maple syrup, optional

  • 1/4 to 1/3 cup extra-virgin olive oil

  • 1/2 teaspoon fresh or dried thyme, optional

Instructions

  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.

  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

  • If your dressing is too tangy, add more olive oil, to taste.

  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Source: https://www.loveandlemons.com/lemon-vinaigrette/

Richard GoodpastureComment