Lemon Vinaigrette is a simple yet delightful dressing that pairs exceptionally well with mild greens. With a tangy lemon flavor and a creamy texture from mayonnaise and Dijon mustard, this vinaigrette elevates any salad to a new level of freshness. The recipe requires just a few basic ingredients and takes only minutes to prepare. This versatile dressing can be kept in the refrigerator for up to two weeks, making it a convenient and delicious addition to your salad repertoire.
MAKES ¼ CUP
INGREDIENTS:
- ¼ teaspoon grated lemon zest plus 1 tablespoon juice
- ½ teaspoon regular or light mayonnaise
- ½ teaspoon Dijon mustard
- ⅛ teaspoon salt
- Pinch of pepper
- Pinch of sugar
- 3 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- In a small bowl, whisk together the grated lemon zest, lemon juice, mayonnaise, Dijon mustard, salt, pepper, and sugar until the mixture becomes smooth.
- While constantly whisking, slowly drizzle in the extra-virgin olive oil to achieve emulsification. The dressing should have a well-combined and creamy texture.
- Your lemon vinaigrette is now ready to be used as a delicious dressing for your favorite mild greens. Simply drizzle it over your salad and toss until evenly coated. Enjoy the fresh and tangy flavors of this delightful dressing!
STORAGE:
Refrigerate any leftover vinaigrette in an airtight container for up to two weeks. Remember to shake or whisk it before using, as the ingredients may separate over time.
TIPS:
- Choosing Greens: Lemon vinaigrette works best with mild greens such as mixed greens, baby spinach, arugula, or butter lettuce. Their delicate flavors complement the bright citrus notes of the dressing.
- Emulsification: When adding the oil, drizzle it slowly while continuously whisking the other ingredients to achieve emulsification. This process ensures that the vinaigrette remains stable and well combined, giving it a smooth and creamy consistency.
- Storing: For convenience, prepare a larger batch of lemon vinaigrette and store it in an airtight container in the refrigerator for up to two weeks. Always give it a good shake or whisk before use, as the ingredients may separate over time.
USES:
- Dressing for Coleslaw: Combine lemon vinaigrette with shredded cabbage, carrots, and red onion for a bright and refreshing coleslaw.
- Drizzle Over Steamed Vegetables: Steam your favorite vegetables and finish them off with a drizzle of lemon vinaigrette for added flavor.
- Topping for Grilled Meats: Use lemon vinaigrette as a topping for grilled meats like steak or chicken for a burst of citrusy goodness.
- Seafood Salad: Use lemon vinaigrette to dress seafood salads like shrimp or crab salad, enhancing the taste of the seafood.
- Grilled Vegetable Sandwich: Brush lemon vinaigrette on grilled vegetables, such as zucchini, eggplant, and bell peppers, and use them as a filling for a delicious vegetarian sandwich.
- Vegetable Dips: Mix lemon vinaigrette with Greek yogurt or sour cream to create a flavorful dip for fresh vegetables or pita chips.
- Drizzle Over Avocado Toast: Use lemon vinaigrette as a dressing for avocado toast to add a burst of tangy flavor to this trendy dish.
- Cold Pasta Salad: Toss cooked pasta with lemon vinaigrette, cherry tomatoes, cucumbers, and feta cheese for a light and refreshing pasta salad.
