6h • 🥑 Recipes
Lemon Vinaigrette - quick & easy
I love a good salad with a vinaigrette, but I don’t like many store bought dressings, which have added sugars, preservatives and other unnecessary ingredients. This recipe is a quick and easy lemon vinaigrette that I really enjoy, especially when my salad includes chicken or fish. The flavor is bright and zingy!
Lemon Vinaigrette:
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Fresh Squeezed Lemon Juice
1 tsp Dijon Mustard
Salt & Pepper to taste
Rinse your lemons first under cold running water for about 20 seconds before juicing. Then combine everything in a mason jar and shake until emulsified (looking nice and creamy). You can also whisk in a bowl. If the dressing is a little too acidic, add more olive oil. Refrigerate for up to one week.
*If you want to add even more lemon flavor, add 1 tsp of grated lemon zest. Also don’t forget, olive oil can solidify in the fridge, so pull the vinaigrette out about 10-15 minutes before you need it.
Hope you enjoy!
Eat well.
Chef Jenny
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Lemon Vinaigrette - quick & easy
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