I love a recipe that’s versatile, delicious, and made with just a handful of fresh ingredients—and this lemon vinaigrette checks all the boxes. There’s something about a good homemade dressing that beats store-bought every time. This lemon vinaigrette has the perfect balance of tangy, sweet, and savory, and it comes together in minutes. I make it every weekend, and pour on salads, roasted broccoli, and raw veggies all week.
Why Make Homemade Salad Dressing
When it comes to dressings, store-bought just doesn’t compare to homemade. Yes homemade is more delicious, but I also love to know that my dressing doesn’t have preservatives or hidden sugars. Here’s why this recipe is a must-try:
- It’s bright and zesty thanks to fresh lemon juice and zest.
- Just a touch of honey brings a subtle sweetness that rounds out the tang.
- Dijon mustard adds a bit of creaminess and depth, plus it helps emulsify the dressing.
- Extra-virgin olive oil brings richness and body, making this vinaigrette smooth and luxurious.
Keep a jar of this in your fridge, and you’re set for delicious, healthy meals all week
How to Use Lemon Vinaigrette
Now that you’ve got your batch of lemon vinaigrette, here are a few ideas to get you started:
- Salad Dressings: Pour over a simple green salad or try it with arugula, avocado, and shaved Parmesan for an extra zingy flavor. You’ll definitely want it for my addictive Shaved Brussels Sprout Salad.
- Marinade: Use it as a marinade for chicken, shrimp, or even tofu—it infuses proteins with a bright citrusy flavor.
- Roasted Vegetables: Toss it with roasted veggies like broccoli, carrots, or Brussels sprouts for an added pop of flavor.
- Grain Bowls: Drizzle over quinoa or farro bowls with roasted veggies and greens. It brings everything together in the best way!
Frequently Asked Questions
How long does lemon vinaigrette last in the fridge?
Stored in an airtight container, this dressing will keep for up to 2 weeks in the fridge. Give it a shake before using to re-emulsify.
What’s the best way to zest a lemon?
A microplane zester is ideal for this, as it gives you the finest, most aromatic zest. Be sure to only zest the yellow part, as the white pith underneath is bitter.
It’s truly the only lemon vinaigrette recipe you’ll need. If you make it, don’t forget to rate and review below, and tag me on Instagram so I can see!
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Lemon Vinaigrette
Description
This lemon vinaigrette has the perfect balance of tangy, sweet, and savory, and with just a few ingredients, it comes together in minutes. I make it every weekend and pour it on salads all week.
Ingredients
- 2 lemons
- 1/3 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 clove garlic
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
Instructions
- In a small blender, add the zest and juice of both lemons, then add remaining ingredients. Blend until emulsified. (alternatively, you can add everything to a mason jar and shake.)
- Keep in the fridge for up to 2 weeks.
I love Camille’s recipes and this is no exception! It’s the second time I’ve made the brussels sprout with lemon vinaigrette and I’m taking it to Bookclub tonight for our annual Christmas party and it’s sure to be a hit. I will pass along the recipe.