Classic Lemon Vinaigrette
From The Kitchen · a prep-ahead staple
A Set-the-Week staple — make once, eat all week.
Bright, sharp and endlessly useful. This is my everyday vinaigrette — the one I reach for most.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 cup extra-virgin olive oil
- ⅓ cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 garlic cloves, finely minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Method
- Add all ingredients to a mason jar.
- Seal tightly and shake well until emulsified.
Storage: Refrigerate up to 10 days. Bring to room temperature for 15 minutes and shake before serving.
Gina's tip
This is my everyday dressing. It's wonderful on salads, roasted vegetables, grilled chicken, seafood, and grain bowls.
Make a jar on Sunday and salads stop being a chore. When the good dressing is already there, you reach for the vegetables without thinking.
The Why
Choosing Olive Oil — the library note behind this one.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina