Lemon Vinaigrette is a fresh and light summertime vinaigrette that can be used on salads or grilled meats. It is easy to make and prepare ahead.
Last month I spent a week at my sister’s home in Northern California. I adore the produce we grow here in the Pacific Northwest, but I’ve never been anywhere that has a longer growing season and more variety than California. The first thing we did when my kids and I got to my sister’s house was take a walk down to the farmer’s market.
I LOVE farmers markets… and they love me to. Why? Because I always come prepared to buy a ton of fresh fruits and veggies as well as locally made anything. I take a lot of pride in knowing that I’m familiar with the people who farm and make my food. I’ll go so far as saying I’m actually a bit of a freak about the quality of food I eat and have a hard time even stepping foot in the big box grocery stores I grew up with. Yeah, in addition to being a self proclaimed foodie, I’m a total food snob. I admit it.
Anyway, at the farmer’s market, we saw the most beautiful bags of vibrant organic baby salad greens, complete with gorgeous edible flowers. I had to have it. What better way to dress these succulent baby greens than with a fresh and light lemon vinaigrette with dijon, shallots and plenty of fresh herbs. There’s no way this food snob would have drowned these beauties with a store bought processed bottle of dressing. No way.
We enjoyed our salads on the back patio and I savored my little piece of heaven for the evening. Yes, food makes me very happy. Couldn’t you tell?
Lemon Herb Dijon Vinaigrette
- 3 small lemons
- 1 tablespoon minced shallots
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- At least 1 tablespoon minced herbs basil, rosemary, thyme, marjoram, etc.
- 1/2 teaspoon salt or more to taste
- Fresh ground pepper to taste
- Zest one lemon and juice all three lemons. Whisk together with shallots, dijon, oil, herbs, salt and pepper. Once fully emulsified, taste and add salt, if desired. Vinaigrette should taste salty at first and finish tart.
- Store in air tight container in refrigerator up to one week. Use as dressing on salads or on grilled meats.