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Lemon Vinaigrette Dressing

A bright and balanced lemon vinaigrette dressing that transforms simple salads into gourmet meals, ready in under 10 minutes.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Course: Condiment, Dressing
Cuisine: Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/3 cup extra-virgin olive oil For a fruity, smooth finish; swap half with avocado oil for a neutral taste.
  • 3 tablespoons fresh lemon juice About 1 large lemon.
  • 1 teaspoon freshly grated lemon zest Optional for extra brightness.
  • 1 tablespoon Dijon mustard Helps emulsify; use grainy mustard for texture.
  • 1 teaspoon honey or maple syrup Adjust for sweetness; omit for a fully tangy dressing.
  • 1 small clove garlic Mince finely; roast for a milder, sweeter note.
  • 1/2 teaspoon kosher salt To taste.
  • 1/4 teaspoon freshly ground black pepper
  • a pinch crushed red pepper flakes Optional, for warmth.
  • fresh herbs (like chopped parsley, basil, or dill) Optional garnish; swap parsley with cilantro for a Latin twist.

Method
 

Preparation
  1. Zest and juice the lemon by holding the lemon over a small bowl to catch the oils, then halve it and squeeze out 3 tablespoons of juice.
  2. Mince the garlic finely. For a softer garlic flavor, grate it with a microplane.
Mixing
  1. In a jar or small bowl, add lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper.
  2. Slowly whisk in the olive oil in a steady stream, or shake vigorously in the jar for 20-30 seconds until emulsified.
  3. Taste and adjust for saltiness and sweetness.
  4. Stir in chopped herbs if using.
  5. Serve immediately or chill for 20 minutes to let flavors meld.

Notes

This dressing is versatile and can be used on salads, grain bowls, or as a marinade. Store in an airtight container for up to 7 days.