Lemon Vinaigrette is a fresh and light summertime salad dressing that can be used on salads or grilled meats. It is easy to make and prepare ahead.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Salad
Cuisine: American
Servings: 4servings
Author: Krissy Allori
Ingredients
3smalllemons2 tablespoons of lemon juice is desired
1tablespoonshallotsminced
1tablespoonDijon mustard
1tablespoonfresh herbsminced, recommend using any combination of basil, rosemary, thyme, marjoram, etc.
1/2teaspoonsaltor more to taste
Fresh ground pepperto taste
1/4cupextra virgin olive oil
Instructions
Mix base ingredients: Zest one lemon and juice all 3 small lemons. In a medium sized bowl, whisk the lemon juice and zest with 1 tablespoon shallots, 1 tablespoon Dijon mustard, 1 tablespoon fresh herbs, 1/2 teaspoon salt and Fresh ground pepper.
Emulsify: While whisking rapidly with one hand, slowly pour all of the 1/4 cup extra virgin olive oil into the mixture. Continue whisking until everything is well mixed.
Once fully emulsified, taste the dressing and add additional salt, if desired. The vinaigrette should taste salty at first and then have a tart finish.
Notes
Store in air tight container in refrigerator up to one week. Use as dressing on salads or on grilled meats.