Everyday Lemon Vinaigrette
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!
Servings: 1 cup
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
Too Zippy? If you're dressing is too zippy, add more olive oil to taste.
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.