I've been making this lemon dressing for a long time now, and I never get sick of it. I'm a big fan of all types of lemon recipes - the sweet, yes (I love a good lemon cookie or ), but I love lemon in savory recipes even more. I fell in love with this particular dressing when I went into a full obsession with this kale chickpea salad.
I am constantly squeezing lemons over almost all of my meals, and when I have it on hand, this lemon vinaigrette takes the lemon wedges' place. Of course, it's good as a salad dressing, but it's also fabulous drizzled on grain bowls, over your favorite proteins, or even mixed into rice or white beans for a simple side.
Here are all the things to love about this lemon dressing -
- Made in 5 minutes
- Whisk it up, or make in a blender
- Keeps well, so you can make a big batch
- Can be thickened to use as a drizzle sauce, or thinned to be a delicious salad dressing
- Tangy, rich, and savory
What you need to make lemon vinaigrette:
- Lemon Juice: fresh is best!
- Garlic: I freshly grate mine on a microplane, unless you're using a blender
- Dijon Mustard or Tahini: each of these will emulsify the dressing, and both taste delicious!
- Olive Oil: I use extra virgin olive oil.
- Nutritional Yeast: you can also use parmesan if you're not vegan or dairy-free.
- Salt & Pepper: to taste!
How to make lemon vinaigrette
- In a small bowl or jar, combine the lemon juice and zest, grated garlic, and tahini or dijon.
- Slowly stream in the olive oil, whisking the whole time, to emulsify it into the lemon juice mixture.
- If using a jar, you can also just close the lid and shake well to emulsify. It should thicken slightly.
- Add the nutritional yeast or parmesan, salt & pepper, and any additional seasonings. Taste and adjust!
How to store: pour the dressing into a jar or bottle and keep it in the fridge for up to 2 weeks.
Drizzle this lemon vinaigrette on...
