Lemon Vinaigrette Dressing

For as long as I can remember I have been making my own salad dressing. So long, in fact, I could do it with my eyes closed! Well, maybe not closed all the way… Anyway, my mother passed on her vinaigrette wisdom to me just as I have passed it on to my daughters. We each do it a little differently, yet the basic flavors are all there….lots of lemon and garlic!  Don’t you love family traditions!!!!

In a small jar that has a lid, add all of your ingredients. With the lid securely fastened, give the dressing a vigorous shake!! Taste and adjust seasoning if needed.

Ingredients:

• ¼ cup extra virgin olive oil
• Juice of 1 ripe lemon (3-4 tbsp)
• 1 tsp parsley, fresh or dried
• ½ tsp oregano, dried
• ½ tsp basil, dried
• Hearty pinch of good quality sea salt and cracked black pepper
• 1 clove garlic, crushed
• 1 tsp dijon mustard
• 1 scallion, minced

My Original Everyday Vinaigrette

In a small jar that has a lid, add  all of the ingredients together:

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon oregano
• ½ teaspoon basil
• Hearty dash of good quality salt and black pepper
• 1 clove garlic, crushed
• 2 teaspoons mustard (dijon style)
• 2-3 tablespoons freshly squeezed lemon juice (in my book, the more the better!)

Put the lid on the jar and shake until mixed thoroughly.

Store in refrigerator until ready to use.

Makes ½ cup of dressing.

Why I Always Make My Own

Once you start making your own dressing, it is really hard to go back to a bottle. It takes about two minutes, costs very little and uses ingredients that are probably already in your kitchen. Best of all, you control exactly what goes in it. You can make it more lemony, more garlicky or a little milder depending on your mood and what you are serving. I like to keep a small jar in the refrigerator door all week long so a fresh salad is always just a shake away. A simple glass jar with a tight lid is all you need, and it doubles as a storage container.

Tips for Success

• Use fresh lemons. Bottled juice just cannot compete with the bright flavor of a freshly squeezed lemon. Roll the lemon firmly on the counter before cutting to get every last drop.
• Taste on a leaf. Dressing tastes stronger on a spoon than on salad. Dip a lettuce leaf in to check the balance before adjusting.
• Shake it well. The mustard helps hold the oil and lemon together, but they will still separate as the dressing sits. Give the jar a good shake right before pouring.
• Dress just before serving. Toss tender greens right before you bring the salad to the table so they stay crisp.

Ingredient Swaps and Variations

This is my basic formula, and I change it up all the time. A small spoonful of honey softens the tartness if your lemons are extra sour. Fresh basil or a little fresh dill is wonderful in the summer when the garden is overflowing. Swap the scallion for a minced shallot for a slightly sweeter onion flavor. A pinch of red pepper flakes adds a little kick, and a spoonful of grated parmesan shaken right in makes it taste a bit like a Caesar. If you like it creamier, whisk in a spoonful of plain yogurt.

Storage

Because this dressing has fresh garlic and scallion in it, always keep it in the refrigerator and use it within about 4 days. The olive oil may turn cloudy or even firm up a bit in the cold. That is completely normal. Just let the jar sit on the counter for 10 to 15 minutes, or run it under warm water, then shake well before using.

How to Use It

Of course it is perfect on a simple green salad, but I use this vinaigrette on so much more. Here are some favorites in my kitchen.

• Drizzled over roasted or steamed vegetables such as asparagus, green beans or broccoli
• Tossed with pasta, chickpeas or a grain salad
• Brushed over grilled fish, shrimp or chicken right before serving
• Spooned over sliced tomatoes and cucumbers in the summer

Frequently Asked Questions

Can I use it as a marinade?

Yes. It makes a lovely quick marinade for chicken, shrimp or vegetables. Marinate shrimp for no more than 30 minutes and chicken for up to a few hours in the refrigerator, since the lemon can start to change the texture. Throw away any marinade that has touched raw meat or seafood.

What kind of olive oil should I use?

Since the oil is such a big part of the flavor, use a good extra virgin olive oil that you enjoy the taste of on its own. A fruity, mild one works best with all that lemon.

Can I make a bigger batch?

Absolutely. Simply double or triple the ingredients in a larger jar. Just remember to use it up within a few days.

Mandy

Lemon Vinaigrette Dressing

A bright homemade vinaigrette with lots of lemon and garlic, plus herbs, dijon mustard and scallion, shaken together in a jar.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4 servings

Course: Condiment

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 1/4 cup extra virgin olive oil
• 1 ripe lemon juiced, about 3 to 4 tbsp
• 1 tsp parsley fresh or dried
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• good quality sea salt and cracked black pepper a hearty pinch
• 1 clove garlic crushed
• 1 tsp dijon mustard
• 1 scallion minced

Method

 

1. Add all of the ingredients to a small jar with a lid.
2. Fasten the lid securely and shake the dressing vigorously.
3. Taste and adjust the seasoning if needed.

Notes

Keep refrigerated and use within about 4 days. Shake well before each use.