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lemon vinaigrette

This lemon vinaigrette has bright and tangy flavor, and pairs well with nearly any salad.

Prep Time 5 min
Serves 6

INGREDIENTS


1/2 cup extra-virgin olive oil
1/4 cup lemon juice (freshly squeezed)
1 lemon (1/4 tsp packed)
1 tsp. Dijon mustard
2 garlic cloves (minced or pressed, 1 tsp)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

INSTRUCTIONS

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  1. To make the lemon vinaigrette, combine freshly squeezed lemon juice, lemon zest, pressed garlic, mustard, salt, and black pepper in a small bowl.

  2. Whisk that together, until it has a milky beige appearance, then slowly whisk in extra virgin olive oil. Doing this slowly will help emulsify the lemon dressing.

  3. Alternatively, you can place everything in a mason jar, or any container with a tight-fitting lid, and shake it together for a good 30-60 seconds, until combined.​​

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TIP:

If the olive oil hardens in the fridge, leave at room temperature for 10 minutes, then shake or whisk, and toss into your salad.

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Store leftovers in the refrigerator for up to 10 days. Enjoy !

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