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
Step 1
Combine all of the ingredients and whisk until blended.
Step 2
Season generously with black pepper and adjust to taste by adding more honey if the dressing tastes too tart. This dressing keeps well in the refrigerator, covered, for up to 10 days.
Step 3
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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.
