Zitronen Vinaigrette mit Zutaten
basic recipes salad

Lemon Vinaigrette: fresh as summer!

Who’s ready for the super delicious, quick lemon vinaigrette? This salad dressing is quickly mixed, keeps well in the fridge and fits perfectly to our Meal-Prep thought!

If you have already washed and sliced your salad and vegetables in the refrigerator, all you need is a quick dressing and the finished salad is on the table in 5 minutes. Due to the juice of fresh lemons, the lemon vinaigrette tastes super fresh and light. It goes well with much more than just salads and I love to drizzle it over grilled or baked vegetables or blanched beans.

The vinaigrette gives the vegetables that extra kick and the bright yellow colour immediately puts you in a good mood!

Lemon vinaigrette recipe ingredients

A classic vinaigrette, the base is quickly stirred together and can then, as always, be easily varied! You need these ingredients:

  • Freshly squeezed lemon juice – the juice gives the freshness and the extra kick
  • Extra virgin olive oil – the strong olive oil note is perfectly compatible with lemon juice
  • Garlic – I like garlic raw, if you can’t stand it you can blanch it briefly
  • (Honey)-dijon mustard – I love this classic
  • Honey, agave syrup or maple syrup – optinal, but it balances the strong flavours of lemon, garlic and lemon juice.
  • Freshly ground pepper and sea salt
  • Herbs – as you like, I love mint or a little lemon thyme in the vinaigrette

Prepare all the ingredients for the lemon vinaigrette (exact measurements in the recipe below). Mix lemon juice, pressed garlic, mustard, a little sweetness (honey /agave syrup / maple syrup), salt and pepper in a bowl and mix with a whisk. Slowly add the olive oil and continue stirring. The vinaigrette sets wonderfully and the bright yellow color always brings a smile to my face! Add the chopped herbs as desired – season to taste: done!

Depending on which dish I want to use the lemon vinaigrette for, I vary the ratio of lemon and olive oil. For vegetables that come straight from the grill, I even like a 1:1 ratio of lemon juice and olive oil, for salad I use a little more oil, about 3:4 ratio. Try it out and vary with the basic recipe.

Variations of the lemon vinaigrette

The Basic Recipe can be changed and adapted in no time at all, here are a few possibilities, but you can probably think of many more:

  • Lime juice – use instead of lemon juice, ratio 1:2 Juice/Olive oil
  • Grainy mustard – makes the vinaigrette even more hearty
  • fresh horseradish – grated, added to the sauce, tastes great with beetroot carpaccio
  • Rosemary oil – use already flavoured olive oil
  • Ginger – fresh ginger rubbed into the vinaigrette immediately gives an Asian touch
  • Spring onions chopped – not only looks beautiful, but also tastes delicious

Playing around with the dressing recipe, I also like to have a bottle of the base mix in the fridge, and then add some flavors as the mood takes me.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Lemon Vinaigrette: fresh as summer!

  • Author: Tina
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 320 ml 1x
  • Category: Basic

Description

The lemon vinaigrette is a real summer dressing! It shines like the sun itself…


Scale

Ingredients

  • 120 ml freshly squeezed lemon juice (approx. 12 lemons depending on juice content)
  • 1 teaspoon (honey) dijon mustard
  • 1 garlic clove, pressed
  • 1/2 teaspoon sea salt
  • freshly ground pepper
  • optional: 1/2 teaspoon honey, agave- or maple syrup
  • 160 ml extra virgin olive oil
  • Herbs as desired (mint, thyme, rosemary…)

Instructions

  1. Mix lemon juice, mustard, garlic, salt, pepper and possibly sweetener in a deep bowl with a whisk. Alternatively put all ingredients (including olive oil) into a small bottle and shake vigorously.
  2. Slowly add olive oil, continuing until the vinaigrette emulsifies (the ingredients bind together and the bright yellow dressing is created)
  3. Mix in herbs
  4. If the vinaigrette is too sour – add a little more olive oil
  5. Pour into a clean glass/bottle and store in the refrigerator (lasts a good 1 week, if the oil should separate, just shake well again

Notes

Tastes great on salad, grilled vegetables, beetroot carpaccio…

Keywords: Lemon vinaigrette, vinaigrette, salad dressing, dressing, salad sauce, salad

0 comments on “Lemon Vinaigrette: fresh as summer!

Leave a Reply