Lemon Vinaigrette Dressing (Printable)
Bright, zesty dressing with fresh lemon and garlic.
# What You’ll 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
# Directions:
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.
# Expert Suggestions:
01 -
- It transforms a boring bowl of greens into a restaurant quality salad in seconds.
- The emulsification technique is easier than you think and feels like a magic trick.
02 -
- Adding oil too quickly will cause the dressing to separate every time.
- The dressing needs to sit for five minutes for the garlic flavor to mellow out.
03 -
- Grate the garlic on a microplane to avoid spicy chunks in your teeth.
- Double the batch and keep half in the fridge for busy weeknights.