Easy Lemon Vinaigrette
- PREP 5min
- TOTAL 5min
This lemon vinaigrette recipe is my desert island dressing. If I could only choose one salad dressing, this would be it. It’s bright, endlessly useful, and comes together in minutes. Plus, it keeps well in the fridge so you can use it all week.
You Will Need
¼ cup fresh lemon juice, from 1 to 2 lemons (60ml)
2 teaspoons Dijon mustard
1 to 2 teaspoons honey or maple syrup
½ small garlic clove, finely grated, optional
1 teaspoon finely minced preserved lemon, optional
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil (78ml)
Directions
1Add the lemon juice, Dijon mustard, honey (or maple syrup), garlic, preserved lemon, salt, and pepper to a small bowl. Whisk until well combined.
2While whisking, slowly stream in the olive oil until the dressing looks creamy and emulsified. Taste, then adjust with additional honey, salt, or pepper.
Adam and Joanne's Tips
- Storing: Transfer the vinaigrette to an airtight container or jar and refrigerate for up to 1 week. The olive oil may cause it to thicken or solidify as it chills. If that happens, set it out at room temperature for about 20 minutes before using. If it looks separated, shake the jar well or whisk it to bring everything back together.
- Nutritional information provided are estimates. We did not include the preserved lemon.