Lemon Vinaigrette Dressing (Printable Version)
Bright, zesty dressing with fresh lemon and garlic, ideal for salads or marinades.
# What You Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice
02 - 1 teaspoon finely grated lemon zest
03 - 1 tablespoon Dijon mustard
→ Oil
04 - 1/2 cup extra-virgin olive oil
→ Seasonings
05 - 1 clove garlic, finely minced or grated
06 - 1 teaspoon honey or maple syrup (optional)
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a medium bowl or a jar with a tight-fitting lid, combine the lemon juice, lemon zest, Dijon mustard, garlic, honey (if using), salt, and pepper.
02 - Whisk or shake vigorously to combine the ingredients.
03 - Slowly drizzle in the olive oil while whisking, or add all ingredients to the jar and shake until emulsified.
04 - Taste and adjust seasoning if necessary.
05 - Use immediately, or refrigerate in a sealed container for up to 1 week. Shake or whisk again before using.
# Helpful Hints:
01 -
- It comes together in five minutes flat for instant freshness
- The balance of tart lemon and savory garlic transforms boring vegetables
02 -
- The dressing will solidify slightly in the fridge but turns liquid again quickly at room temperature.
- Shaking the jar vigorously is the easiest way to get a creamy texture without using a blender.
03 -
- Grate the garlic on a microplane to avoid biting into large chunks.
- Double the batch and keep it in the fridge for salads all week.