This bright lemon vinaigrette is an ideal match for crunchy slaws and other salads and is ready in minutes.
It takes just five minutes and a handful of ingredients (which you probably already have on hand) to mix up this big flavor, incredibly versatile dressing. Bright and citrusy, lemon vinaigrette is an ideal match for crunchy slaws and other salads. A drizzle can also add just the right touch to perk up chicken, seafood, or vegetables.
What Is The Difference Between A Dressing And A Vinaigrette?
A dressing can be any sauce you might use to top a salad or other dish. A vinaigrette is a specific type of dressing comprised of oil and an acidic ingredient like vinegar or lemon juice. Since freshly squeezed lemon juice and extra virgin olive oil feature prominently in this easy dressing, it qualifies as a vinaigrette.
Want more salad dressing and vinaigrette recipes? Find them here.
What To Serve With Lemon Vinaigrette
Lemon vinaigrette is a great choice to toss with almost any salad, but it especially shines with cruciferous salads and slaws. Not only does lemon juice complement the flavor of vegetables like broccoli, cabbage, kale, and shaved Brussels sprouts, but it also helps break down their fibers, making them more tender.
Beyond salads, you can also drizzle lemon vinaigrette over roasted or grilled chicken, seafood, or vegetables for an easy punch of flavor.
Why Does Lemon Vinaigrette Separate?
To make this lemon vinaigrette, you shake all of the ingredients together in a jar to create an emulsion. You can also whisk it in a small bowl if you don’t have a jar, but I think shaking it up is much more convenient (and fun).
Ingredients like Dijon mustard, which brings both flavor and structure to this recipe, help to hold the emulsion together for a time. But since oil and liquid don’t naturally bond together, the emulsion is temporary and eventually will separate. So if your vinaigrette separates, all you have to do is shake it up again and use it immediately.
How Long Will Lemon Vinaigrette Keep?
Refrigerate this dressing in an airtight container, and it will keep for up to a week. Then, just shake the jar to re-mix the ingredients before you use it.Print
- 3 Tbsp. fresh lemon juice (from about 2 lemons)
- 1 clove garlic, minced
- 1 tsp. honey
- ½ tsp. Dijon mustard
- ½ tsp. fine sea salt
- ¼ tsp. freshly ground black pepper
- ¼ cup extra virgin olive oil
- Place the lemon juice, garlic, honey, mustard, salt, and pepper in a small jar.
- Close the lid and shake it until it’s combined and the mustard and salt are dissolved.
- Add the olive oil and shake the jar again until the dressing is emulsified.
Photos by Dawn Viola.