Lemon Vinaigrette
Ingredients
- 1/4 cup fresh lemon juice
- 1 small garlic clove, grated
- 1 tsp Dijon mustard
- 1/4 tsp sea salt, more to taste
- Freshly ground black pepper
- 1/2 tsp honey or maple syrup (optional)
- 1/4 to 1/3 cup extra virgin olive oil
- 1/2 tsp fresh or dried thyme (optional)
- Salad greens of choice
- Cucumbers, nuts, parmesan, berries
Instructions
Preparation
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste.
- Store in the fridge for up to 1 week.
- The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
Assemble a simple salad.
- In a large bowl toss the lettuce of choice with a few spoonfuls of the dressing. Add cucumber, parmesan, and chopped nuts. Drizzle with more dressing. Season to taste with flaky sea salt, if desired.
- Serve immediately, or refrigerate in a sealed container for up to 1 week.
- Use as a dressing on salads, as a marinade or finishing sauce for chicken, pork, salmon, beef, tofu, shrimp, or white fishtossed with roasted vegetables.