Lemon Vinaigrette
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(13)
Ingredients
3/4 cup
- ⅓ cup extra-virgin olive oil
- ⅓ cup lemon juice (from about 2 lemons)
- 2 tablespoons Dijon mustard
- 1 to 2 tablespoons honey or maple syrup, to taste
- 3 cloves garlic, pressed or minced
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for heat)
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Preparation
Chef’s notes
Recipe adapted from the Liquid Gold salad dressing in my cookbook, Love Real Food.
Make it vegan:
Use maple syrup, not honey.