← Back to the recipe

Print: Lemon Dijon Vinaigrette

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Homemade Salad Dressing · Lemon Dijon Vinaigrette

Lemon Dijon Vinaigrette

Bright, tangy and shaken up in a jar in two minutes. Fresh lemon and Dijon make an everyday dressing for green salads, grain bowls and roasted vegetables.

Scan for the recipe
Prep
5 min
Total
5 min
Serves
6 · about 3/4 cup
Level
Easy

Ingredients

  • 1 small garlic clove, finely grated
  • ¼ cup lemon juice, about 2 lemons
  • 1 tsp lemon zest
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup olive oil

Steps

  1. Put the garlic, lemon juice, lemon zest, mustard, honey, salt and pepper in a jar.
  2. Screw on the lid and shake until the salt dissolves.
  3. Add the olive oil, close the lid and shake hard until the dressing looks creamy and blended, about 20 seconds.
  4. Dip a lettuce leaf in the dressing to taste it. Add a pinch more salt or a little more honey if it tastes too sharp.

Tip: Taste dressing on a leaf, not a spoon. It always tastes sharper on its own.

Tip: Mustard is what keeps the oil and lemon from separating quickly.

Storage: Refrigerate and use within 4 days, since it contains fresh garlic. Olive oil firms up when cold; let it sit out 10 minutes and shake before using.

Estimated nutrition per serving: 170 calories · protein 0 g · carbohydrates 2 g · fiber 0 g · sugars 1 g · fat 18 g (saturated 2.5 g) · sodium 170 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.