Posted by: Food Lover | June 2, 2018

Lemon Vinagrette


2 – 4 tbsp lemon juice (to personal taste)
2 tbsp champagne vinegar
Zest of 1 lemon
2 tsp dijon or whole grain mustard
1/4 tsp salt
1/2 cup light-medium olive oil*

Optional Ingredients:
1 -1.5 tsp dry basil, or 1 tbsp fresh basil finely shredded**
1 small clove garlic, pressed
1 tsp sugar or honey

* an olive oil with a strong flavour profile will drown out some of the lemon flavours in this dressing. If you don’t have something light tasting on hand, cut it 50/50 with something like canola oil

** if you’re using basil you dried yourself, you can use just one teaspoon. Store bought basil tends to have less flavor, so add a bit extra.  If you’re using fresh basil, bruise the leaves by crushing them between your fingertips or lightly pound it with the butt end of a knife or pestle, before shredding and adding to the vinaigrette.

Note: If you’re making changes to this recipe, don’t leave out the mustard.  This is essential to helping the vinegar and oil combine and stay combined as you eat the salad. If you want the mustard flavor to be more subtle, go with whole grain.

Method 1: 
Mix all the ingredients, leaving out the oil, into the vinegar. Then gradually pour the oil into the vinegar in a slow steady stream while whisking.  If you are saving some of the dressing for another time, you’ll have to give it a good whisking again. On the second serving consider adding half a tsp of mayonnaise to help it combine easier.

Method 2:
Combine all the ingredients into a blender and blend until just combined.  We tend to prefer this method because we have a small one cup blender and because the dressing stays well emulsified for several days.

Serve room temperature.

Food Pairing:

This is a really nice salad dressing for lettuce or garden side salads

This dressing goes really well with salads that have:
Nuts:
Almonds, pistachios, hazelnuts
Cheese: goat cheese or ricotta,
Meats: Chicken, Fish, Lamb, Proscuitto.  Also, meats cooked in Greek seasoning or honey glazes.
Herbs: Mint, rosemary, parsley
Fruit: Oranges, berries, apricots
Greens: Arugula, Peashoots

Wines:

If you’re having salad as your main course some wines that pair nicely with this dressing:
Best choice:  Sauvignon Blanc (New World)
Runners-up:
• Unoaked Chardonnay – especially if the salad contains asparagus or chicken
• Zinfandel (red or white) – really nice with a cobb style salad

Non-Alcoholic:

• sparkling water with orange or lemon twist, or mint (or a combination)
• green tea – light bodied
• jasmine tea – with jasmine flower petals
• flowering tea
• Sparkling juices: mix a fruit juice with mineral water – apricot, apple, peach
• infused water: with any of the following or a combination of your choice – mint, rosemary, orange, berries (especially black berries and blueberries, raspberries), ginger, lemongrass, thyme, vanilla,

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