How to Make A Lemon Vinaigrette Dressing
Janette Clark
Summer is the only season I crave a good salad, and we all know, a good salad is all about the salad’s dressing. You can have a basic plate of green leaves, but once tossed with a beautiful dressing and freshly cracked pepper, those leaves transform into a delicately delicious and nutritious dish. Below is my supremely simple Lemon Vinaigrette Base Dressing. I use this base to build most dressings, adding herbs, zest, honey, spice.
My last experiment, I turned this dressing base into a probiotic vinaigrette, by merely adding probiotic coconut yogurt.
My advice, start simple, then have fun!
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup high quality extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Step 1: Squeeze lemon through strainer to eliminate seeds and pulp.
Step 2: Add extra virgin olive oil, salt and pepper.
Step 3: Whisk well to blend ingredients, until dressing starts to thicken—about 45 seconds.
To make the below dressings, simply use the lemon vinaigrette base and add the below ingredients:
Shallot Vinaigrette
1 Tbsp shallots, minced
1 Tbsp garlic, minced
Rosemary Vinaigrette
1 Tbsp rosemary
1 tsp lemon zest
1 Tbsp maple syrup
Probiotic Vinaigrette
2 Tbsp coconut probiotic yogurt
1 Tbsp honey or sweetener alternative (optional)
Tip: When building beyond the base, let dressing marinate for at least one hour, allowing flavors to come alive.
Janette Clark, founder of Simply PUTT, specializes in home service, meal prep, classes and private events. You can follow her culinary work on Instagram at @chefputtie.
