Tag: Lemon

Lemon Vinaigrette

lemon vinaigrette in a bottle

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.

lemon vinaigrette with asparagus

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

Lemon Vinaigrette

lemon vinaigrette in a bottle

A simple lemon vinaigrette that’s great on delicate lettuce or pungent greens like arugula or watercress. Also good over chilled vegetables, like asparagus!

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1/3 cup 1x
  • Category: Salad Dressings & Viniagrettes
Scale

Ingredients

3 tablespoons olive oil
Zest of one lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon kosher salt

Instructions

Combine the oil, lemon zest and juice, mustard, and salt in a jar and shake.

Keywords: salad sauce, dressings, lemon and olive oil vinaigrette

Scallion Parsley Humus

Scallion Parsley Humus

Riverbank Farm, a vendor at the Westport Farmers’ Market, makes delicious dips and spreads, including a scallion parsley humus. Their version is quite lemony and includes garlic. The first time I made the recipe I left out the garlic because we had a couple of guests don’t tolerate it. I used 2 tablespoons lemon juice, more subtle than their version. I really liked it without the garlic and less lemon juice; the scallions are more prominent.

Scallion Parsley Humus

The nice thing about humus is this simple chickpea puree can be dressed up in so many ways. The tahini and just a little cumin provide that familiar underlying humus flavor, and the scallions and parsley give it a new spin.

Make at least four hours in advance or overnight before serving to let the flavors meld. Serve with raw veggies or slices of pita bread. This makes a great pita sandwich, too!

Scallion Parsley Humus

Print

Scallion Parsley Humus

Scallion Parsley Humus

A little twist on a classic humus recipe with scallions and parsley. A quick and easy recipe. Serve with pita slices and/or fresh cut veggies!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
Scale

Ingredients

  • 1 can (16 ounces) garbanzo beans, drain but don’t rinse
  • 1/4 cup tahini
  • 4 scallions coarsely chopped
  • ¼ cup tightly packed parsley
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon Kosher salt
  • ½ teaspoon cumin
  • 1/8 teaspoon cayenne
  • Garnish: a little drizzle of olive oil with a little chopped parsley and/or thin slices of scallion.

Instructions

  1. Place the beans, tahini, scallions, parsley, lemon juice, olive oil, salt, cumin and cayenne in a food processor fitted with the blade attachment and puree until very smooth. Scrape the sides of the bowl a couple of times.
  2. Place in a serving bowl and garnish with a drizzle of the oil, chopped parsley and/or sliced scallion.