Easy Lemon Vinaigrette Dressing (Print Version)
A bright, zesty dressing perfect for salads and vegetables
# What You'll Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
→ Flavorings
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional)
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - Whisk together lemon juice, Dijon mustard, honey or maple syrup if using, and minced garlic in a small bowl or jar until fully incorporated.
02 - Slowly drizzle olive oil while whisking continuously, or place all ingredients in a sealed jar and shake vigorously until thickened and emulsified.
03 - Add salt and pepper, whisking to combine. Taste and adjust seasoning as desired for balanced flavor.
04 - Use immediately on salads, vegetables, or grilled meats. Refrigerate in an airtight container for up to 1 week; shake well before each use.
# Expert Tips:
01 -
- It transforms ordinary lettuce into something you actually crave eating
- The recipe costs pennies compared to boutique dressings and tastes infinitely fresher
02 -
- The dressing will solidify in the refrigerator but turns liquid again at room temperature
- Shaking the jar before each use is non-negotiable for the right texture
03 -
- Double the batch and keep a jar in your fridge for emergency salad situations
- Let the dressing sit for 10 minutes before serving to let the garlic mellow slightly