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Lemon Vinaigrette

A bright and refreshing dressing that enhances any salad, grain bowl, or roasted vegetable dish with a zesty lemon flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dressing, Sauce
Cuisine: Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

Dressing ingredients
  • 1/3 cup extra-virgin olive oil Swap for avocado oil for a milder flavor.
  • 3 tablespoons freshly squeezed lemon juice Always fresh, never bottled, for the cleanest taste.
  • 1 teaspoon lemon zest Optional, for an extra citrus perfume.
  • 1 teaspoon Dijon mustard Acts as an emulsifier; substitute with creole mustard for more bite.
  • 1 small clove garlic, finely minced Or use 1/4 teaspoon garlic powder for subtlety.
  • 1 teaspoon honey or maple syrup Balances the acid; omit for a paleo-friendly version.
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon freshly ground black pepper
  • pinch red pepper flakes Optional, for a warm, comforting lift.

Method
 

Preparation
  1. Zest and juice the lemon.
  2. In a small bowl or mason jar, combine the lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, pepper, and red pepper flakes.
  3. Slowly drizzle in the olive oil while whisking vigorously until the dressing emulsifies and becomes slightly glossy.
  4. Taste and adjust: add more honey if it’s too tart, or more salt to round the flavors.
  5. Let the vinaigrette sit for 10 minutes to allow the garlic to mellow and the flavors to marry.
  6. Serve over mixed greens, roasted beets, or a warm grain bowl.

Notes

Store in an airtight jar in the refrigerator for up to 1 week. Allow to sit at room temperature for 10 minutes before serving if solidified. Do not freeze, as the texture will change.