LEMON VINAIGRETTE

•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.

Lemon Vinaigrette SmittenFoodie.com

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

Lemon Vinaigrette SmittenFoodie.com

add the lemon juice

Lemon Vinaigrette SmittenFoodie.com

the lemon zest

Lemon Vinaigrette SmittenFoodie.com

the dijon mustard

Lemon Vinaigrette SmittenFoodie.com

the garlic

Lemon Vinaigrette SmittenFoodie.com

chopped parsley

Lemon Vinaigrette SmittenFoodie.com

pepper

Lemon Vinaigrette SmittenFoodie.com

salt

Lemon Vinaigrette SmittenFoodie.com

the red pepper flakes

Lemon Vinaigrette SmittenFoodie.com

and finally pour in the olive oil

Lemon Vinaigrette SmittenFoodie.com

Tightly screw on the lid and shake what your mama gave ya!  

Lemon Vinaigrette SmittenFoodie.com

Let sit in fridge for at least 30 min.  Will last in the fridge for 1 week, so make a double batch♥Enjoy

 

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