This zippy and tangy LemonVinaigrette is hands down my favorite dressing recipe! It's lively, tart with a touch of sweet, and robustly flavored. A must-have recipe in your cooking arsenal!
COMBINE: In a wide-mouth jar, combine all the dressing ingredients. Season to taste with salt and pepper; I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper. Briskly shake to combine and emulsify. (Don't have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn't sticking to the bottom -- whisk it into the mixture if it is. Taste and adjust dressing to personal preference.
STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will stay good for 5-7 days. Heads up: Leftover dressing will separate and may even solidify a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!
Video
Notes
Note 1: Mustard: We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!Note 2: Italian seasoning: Or replace with 1 teaspoon dried oregano or 1 teaspoon dried basil!Note 3: Lemons: A few kitchen tools make recipe prep a breeze -- we love zesting the lemon with a microplane and then juicing with this citrus juicer. When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Zest only the very outside yellow part of the lemon for this recipe.Note 4:Nutrition information is for the entire recipe. Lemon Vinaigrette has about 130 calories per tablespoon.