Lemon Vinaigrette Dressing (Printable version)
Zesty, garlic-infused dressing for salads or marinades.
# What you need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
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, for a touch of sweetness)
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# How To:
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.
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.
# Expert Advice:
01 -
- It brings a dull salad back to life with just a few shakes of a jar.
- The balance of sharp lemon and smooth oil feels like a restaurant quality touch.
02 -
- The dressing will solidify in the fridge so let it sit on the counter for a few minutes before serving.
- Shaking it in a jar is actually easier and less messy than using a whisk.
03 -
- Grate the garlic on a microplane so it melts into the dressing without chunks.
- Let the dressing sit for 10 minutes to let the garlic flavor mellow slightly.