•Nothing can be easier than making your own dressings. You control the flavor, salt and spice. This vinaigrette packs a lemony punch that will stand up to strong greens like arugula or a sturdy romaine lettuce. Try on rocket and pomegranate salad with pears and blue cheese, over some crispy romaine with parmesan cheese and grilled bread or would be just as delicious over some grilled asparagus or roasted beets. Looking for some other dressing? Try my blue cheese or buttermilk ranch dressings or my chipotle buttermilk recipe, this dressing is really something special over a taco inspired salad.
2 tbls plus 1 1/2 tsp fresh lemon juice 1 1/2 tsp lemon zest 1 tsp dijon mustard 1 small garlic clove-very finely minced 1/2 tsp chopped parsley 1/4 tsp kosher salt 1/4 tsp freshly ground pepper 1/8 tsp red pepper flakes 1/4 cup extra virgin olive oil makes 1/2 cup prep and chillin time-40 min
Zest and juice your lemon. Chop the parsley and garlic.
In a small clean jar or bowl
add the lemon juice
the lemon zest
the dijon mustard
the red pepper flakes
and finally pour in the olive oil
Tightly screw on the lid and shake what your mama gave ya!
Let sit in fridge for at least 30 min. Will last in the fridge for 1 week, so make a double batch♥Enjoy