Use this fragrant Lemon Vinaigrette as a starting point for your culinary imaginings. This works equally well on a mixed greens salad as it does on roasted asparagus, chicken thighs, and fish!
Author:Bill Dugan
Prep Time:10 minutes
Total Time:10 minutes
Yield:1 and 1/2 cup dressing 1x
Category:Salads & Dressings
Ingredients
Scale
Zest and juice of 2 large lemons
1/2 cup lemon juice
1/2 teaspoon kosher salt, or to taste
1 1/2 tablespoons Dijon mustard
1 1/2 cups olive oil
Instructions
Wash lemons thoroughly, with soap and water. Zest the lemons.
Juice the lemons and put the juice in a mixing bowl.
Spread the lemon zest out on a cutting board and sprinkle it with salt.
Scrape and chop the lemon zest, then mash it into a paste.
Put the lemon zest into the bowl with the lemon juice.
Add the Dijon mustard and whisk it in with the zest and lemon juice.
Add the olive oil a tablespoon at a time, whisking thoroughly with each addition of oil.
Continue whisking in the oil until the dressing is creamy.
Use on salads, roasted veggies, or as a marinade.
Note: If you’re not going to use all of your vinaigrette right away, try making it in a blender instead; you’ll get a creamier emulsion that will hold together longer.
