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Lemon Vinaigrette

Versatile Lemon Vinaigrette

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4 from 1 review

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!

Ingredients

Scale

Instructions

  1. Wash lemons thoroughly, with soap and water. Zest the lemons.
  2. Juice the lemons and put the juice in a mixing bowl.
  3. Spread the lemon zest out on a cutting board and sprinkle it with salt.
  4. Scrape and chop the lemon zest, then mash it into a paste.
  5. Put the lemon zest into the bowl with the lemon juice.
  6. Add the Dijon mustard and whisk it in with the zest and lemon juice.
  7. Add the olive oil a tablespoon at a time, whisking thoroughly with each addition of oil.
  8. Continue whisking in the oil until the dressing is creamy.
  9. Use on salads, roasted veggies, or as a marinade.
  10. 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.