I love this vinaigrette. It's so simple, so fresh, uses so few ingredients. But I've been finding lately it needs another kick. Consider replacing lemon juice with 3 tablespoons of lemon juice plus 1 tablespoon red wine vinegar for an extra kick to it.
½ cup olive oil
¼ cup lemon juice
salt and pepper to taste
1 tsp Dijon mustard, optional (you won't taste it but it helps to emulsify the dressing)
2 garlic cloves, optional
1 tsp shallot, optional
1 tsp honey, optional
1
Whisk everything together until well emulsified.
The ratio here is 2:1 as lemon juice is not as potent as vinegar. So simple and so delicious. I use it on salads, to top baked fish, even in my Greek Salad.
Ingredients
½ cup olive oil
¼ cup lemon juice
salt and pepper to taste
1 tsp Dijon mustard, optional (you won't taste it but it helps to emulsify the dressing)
2 garlic cloves, optional
1 tsp shallot, optional
1 tsp honey, optional
Directions
1
Whisk everything together until well emulsified.
The ratio here is 2:1 as lemon juice is not as potent as vinegar. So simple and so delicious. I use it on salads, to top baked fish, even in my Greek Salad.
