Lemon Vinaigrette
When it comes to salad dressings, few can rival the freshness and vibrancy of a homemade lemon vinaigrette. This simple yet delicious dressing can elevate any dish, whether you’re drizzling it over a crisp salad, using it as a marinade, or brightening up roasted vegetables.
Ingredients
- 1 Lemon Zested and juiced You need 1/4 lemon juice so this could take 2 lemons
- 1 Tbsp Honey or maple syrup
- 1 Tbsp Dijon mustard
- 1 Tbsp White wine vinegar
- 1 Tbsp Shallot chopped
- 1 Clove garlic chopped
- 1/4 tsp Kosher salt
- 1/8 tsp Fresh cracked pepper I like my mixed pepper blend
- 1/3 cup Extra virgin olive oil
Instructions
- You can add all of the ingredients to a jar and shake but I prefure the emertion blender.
- In a tall container, combine the lemon juice, lemon zest, honey (or maple syrup), Dijon mustard, white wine vinegar, kosher salt, shallot, black pepper, and chopped garlic and oil.
- Insert your immersion blender into the container and blend until the mixture emulsifies and becomes creamy—this should only take about 30 seconds.
- Taste your vinaigrette and adjust the seasoning to your liking. You can add more honey for sweetness or a splash more vinegar for extra tang.
**Salads**: Drizzle over mixed greens, grain salads, or pasta salads for a refreshing touch.
- **Marinade**: Use it to marinate chicken, fish, or tofu for a citrusy flavor boost.
- **Vegetables**: Toss it with roasted or grilled vegetables to bring out their natural sweetness.
- **Dipping Sauce**: Serve it as a dip for bread or fresh veggies.
Tried this recipe?Let us know how it was!