A simple Lemon Vinaigrette goes well with a variety of lettuces, from delicate butter leaf to pungent greens like arugula or watercress. Toss in a few halved cherry tomatoes that have been dusted with kosher salt and a twist or two of a pepper mill and you have a delicious salad. Add some protein, such as chunks of lobster meat, or sliced chicken and you have a light lunch or dinner.
I enjoy chilled asparagus dressed with a tablespoon or two of lemon vinaigrette. Try this with a our Herb-Crusted Roast Salmon, (LINK/ PHOTO) simply place the asparagus in the center of the plate and drape the salmon across.
This recipe calls for both the zest and juice of a lemon. Be sure to remove the zest, first and then juice the lemon! Pour 3 tablespoons good olive oil in a jar, all of the zest and 2 tablespoons of the lemon juice, ½ teaspoon Dijon mustard, and ½ teaspoon kosher salt in a jar and shake. Alternatively, whisk the ingredients in a bowl.
The mustard creates an emulsion, which keeps the oil and lemon juice together and softens the tang of the lemon juice just enough that our lips won’t pucker up!
Never overdress. This recipe makes a generous ¼ cup and is enough for 4-6 cups of lettuce and fillings. Lettuce greens or vegetables, such as Chilled Asparagus, only need a light coating and the vinaigrette should never pool in the bottom of the bowl. And, a good dose of freshly ground pepper is always welcome.Print
A simple lemon vinaigrette that’s great on delicate lettuce or pungent greens like arugula or watercress. Also good over chilled vegetables, like asparagus!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1/3 cup 1x
- Category: Salad Dressings & Viniagrettes
3 tablespoons olive oil
Zest of one lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher salt
Combine the oil, lemon zest and juice, mustard, and salt in a jar and shake.
Keywords: salad sauce, dressings, lemon and olive oil vinaigrette