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PROJECT TITLE
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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To make the lemon vinaigrette, combine freshly squeezed lemon juice, lemon zest, pressed garlic, mustard, salt, and black pepper in a small bowl.
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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.
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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.
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.
Store leftovers in the refrigerator for up to 10 days. Enjoy !
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