When it comes to creating a delicious salad, the right dressing can make all the difference. This everyday Lemon Vinaigrette is a staple in my refrigerator. It’s simple to make, full of zippy flavor and the perfect addition to almost any salad!
Table of Contents
Why I Love This Recipe
- Quick and Easy: This everyday lemon vinaigrette recipe comes together in minutes with just a few simple ingredients.
- Versatile: Whether you need a dressing for your Italian Chopped Salad or something to drizzle over Air Fryer Veggies, this lemon vinaigrette is a delicious choice! You can also use it as a marinade for chicken or fish.
- Flavorful: Bright, tangy, and always delicious, this lemon vinaigrette is full of flavor that you can’t get enough of.
- Pantry Staples: You can whip up this dressing with ingredients you probably already have in your kitchen. It’s one of our go-to dressings that’s always in our refrigerator.
The Ingredients
- Olive Oil: This forms the base of our vinaigrette, providing a rich and smooth texture. Extra virgin olive oil is best when it comes to dressings.
- Fresh Lemon Juice: The star of the show! Freshly squeezed lemon juice gives the vinaigrette its bright and zesty flavor.
- Sugar or Honey: A touch of sweetness helps balance the tartness of the lemon juice. You can use either sugar or honey, depending on your preference.
- Shallot: Adding finely minced shallot brings a subtle, savory depth to the vinaigrette, enhancing its overall flavor.
- Kosher Salt: A pinch of kosher salt enhances all the other flavors without overpowering them.
Variations and Substitutions
- Vinegar Swap: Substitute the lemon juice with an equal amount of apple cider vinegar or white wine vinegar for a different tangy flavor.
- Herbs: Add a teaspoon of fresh or dried herbs like basil, thyme, or oregano for an herby twist like in this Citrus Herb Vinaigrette.
- Garlic: Mince a clove of garlic and mix it in for an extra kick.
- Mustard: A teaspoon of Dijon mustard can add a nice tang and help emulsify the dressing.
How to Make an Everyday Lemon Vinaigrette
Step 1: Add the ingredients to a food processor and pulse to emulsify. If you don’t have a food processor, add the ingredients in a small bowl or jar with a lid whisking (or shaking) until the mixture is well combined and emulsified.
Step 2: Taste the vinaigrette and adjust the seasoning as needed. You might want to add more salt, pepper, or even a bit more honey if you like it sweeter.
Tips and Tricks
- Emulsify for Best Results: Whisking the ingredients together helps to emulsify the dressing, ensuring that the oil and lemon juice blend seamlessly. If you don’t have a food processor, use a jar with a tight-fitting lid to shake it up.
- Storage: Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week. Shake well before each use.
- Room Temperature: If your vinaigrette solidifies in the fridge, let it sit at room temperature for a few minutes before using it. Give it a good shake or whisk to recombine the ingredients.
- Serving Suggestions: Use this zippy, lemony vinaigrette on a simple arugula salad, Summer Garden Salad, Apple, Pear and Goat Cheese Fall Salad, Easy Breezy Roast Veggie Salad or this Grilled Chicken, Vegetable and Avocado Salad to name a few.
FAQs
Stored properly in the refrigerator, this vinaigrette will last up to a week. Always give it a good shake or stir before using.
Absolutely! Just use sugar or maple syrup instead of honey to keep the recipe vegan-friendly.
This lemon vinaigrette is incredibly versatile. Use it as a marinade for chicken or fish, a dressing for grain bowls, or even as a dip for fresh veggies.
More Homemade Salad Dressings
Whether you’re looking to add a touch of brightness to your salads or a quick and flavorful marinade, this lemon vinaigrette is your new everyday kitchen staple. If you make this salad dressing and love it, leave a comment and rating below!
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Everyday Lemon Vinaigrette
Equipment
- Food Processor (or jar with lid)
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup lemon juice (about 3 medium lemons)
- 1 small shallot, finely diced
- 1 tablespoon honey (or sugar)
- 1 teaspoon kosher salt
Instructions
- Add the ingredients to a food processor and pulse to emulsify. Alternatively, add the ingredients to a small bowl or mason jar whisking (or shaking) until the mixture is well combined and emulsified.
- Taste the vinaigrette and adjust the seasoning as needed. You might want to add more salt, or even a bit more honey if you like it sweeter.
Notes
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