Lemon Vinaigrette Dressing
Ciao cari amici. Get ready to add some zest to your salad game with this delicious lemon vinaigrette.
Vibrant, zingy, and oh-so-fresh, a drizzle of this sunny dressing will liven up even the humblest of greens.
It is perfect for dressing salads, marinating proteins, or even drizzling over roasted veggies, this versatile vinaigrette is about to become your new go-to.
Let’s go.
Why You Will Love This Lemon Vinaigrette Recipe
Where do I start? This lemon vinaigrette is an absolute dream for anyone who craves bold, punchy flavors.
That tantalizing blend of zippy lemon juice, fruity olive oil, and a hint of Dijon mustard is downright irresistible.
But beyond its deliciousness, this dressing is also incredibly versatile.
The bright acidity perfectly cuts through rich ingredients while still allowing their flavors to shine. Drizzle it over a crisp salad, use it to marinate delicious proteins like salmon or chicken, or even toss it with roasted potatoes for a zesty kick.
And let’s not forget – this vinaigrette comes together in just 5 minutes with a few simple pantry staples. No more boring greens or monotonous veggies.
This dressing is about to breathe new life into all your dishes.
Ingredients Needed to make Lemon Vinaigrette
For this bright, sunny lemon dressing, you’ll need:
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup freshly squeezed lemon juice
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey (or maple syrup)
- 1 tsp dried oregano Salt and pepper to taste
Alternative Ingredients
| Ingredient | Alternative |
| Olive Oil | Avocado Oil, Grapeseed Oil |
| Lemon Juice | Red Wine or White Wine Vinegar |
| Dijon Mustard | Grainy Mustard, Honey Mustard |
| Garlic | Shallot, Green Onion |
| Honey | Maple Syrup, Agave Nectar |
| Dried Oregano | Dried Basil, Italian Seasoning |
Step-By-Step Instructions on How to Make this recipe
Making this zesty lemon dressing couldn’t be easier:
First, we’ll finely mince the garlic and zest some fragrant lemon peel to extract all those bright citrus oils.
Next, we’ll whisk together the lemon juice, mustard, honey, oregano, salt, and pepper until fully emulsified.
Lastly, we’ll slowly stream in the olive oil while continuously whisking to create a thick, luscious vinaigrette.
That’s it. In just 5 minutes, you’ll have a jar of sunshine-y lemon dressing ready to liven up any dish.
Now let’s get dressing.
Expert Tips
- Use the highest quality extra virgin olive oil for robust flavor.
- Zest the lemon before juicing to capture maximum citrus oils.
- Let the dressing sit for 10-15 minutes before serving to allow flavors to meld.
- Make ahead and refrigerate for up to 1 week – just whisk before using.
Utensils You Need To Make Lemon Vinaigrette
These are the utensils and/or equipment you’ll need:
- A small bowl or jar with lid
- A whisk or fork
- A microplane or zester
- Measuring spoons
- A cutting board and knife
Frequently Asked Questions About Lemon Vinaigrette
What kind of salad goes best with lemon vinaigrette?
This bright, zesty dressing is incredibly versatile. It’s delicious on garden salads with fresh greens, tomatoes, and cucumbers. But it also pairs wonderfully with heartier salads – think arugula with roasted beets, farro salads with feta, or even kale Caesar salads.
How long does homemade vinaigrette keep?
When stored in an airtight container in the fridge, this lemon vinaigrette will keep beautifully for up to 1 week. Just be sure to whisk or shake well before serving to re-emulsify. The olive oil may solidify slightly when chilled – simply let it come to room temp and it will return to its liquid state.
Can I use bottled lemon juice instead of fresh?
For this recipe, I really recommend using freshly squeezed lemon juice. The bright, zesty flavor is truly unbeatable compared to bottled juices. Plus, you’ll miss out on all those delicious citrus oils from the zested peel.
Is this vinaigrette vegan/dairy-free?
Yes, Yes, you can. This vibrant lemon dressing is naturally dairy-free and vegan-friendly, containing no animal products. It’s perfect for adding zesty flair to plant-based salads and dishes.
How can I make this lemon vinaigrette thicker/thinner?
For a thicker, creamier consistency, slowly drizzle in a bit more olive oil while whisking vigorously to emulsify. For a thinner dressing to drizzle, simply whisk in 1-2 tablespoons of water or lemon juice until your desired consistency is reached.
What else can I use lemon vinaigrette for besides salads?
The possibilities are endless. Use this zingy dressing to marinate proteins like chicken, shrimp, or tofu. Toss it with roasted veggies like potatoes, brussels sprouts, or beets for a burst of freshness. You can even drizzle it over fresh fruit for a bright, unexpected twist.
Does lemon vinaigrette need to be refrigerated?
Yes, for food safety and to preserve freshness, it’s best to store any vinaigrette made with fresh lemon juice in the refrigerator. Simply remove it 15-20 minutes before serving to take the chill off.
Can I add other citrus fruits to this vinaigrette?
Yes, you can. This recipe is the perfect base for experimenting with all sorts of bright, zesty flavors. Try swapping half the lemon juice for orange, grapefruit, or lime. Or add a teaspoon of orange or lemon zest for an extra punch of citrus.
