How to Make A Lemon Vinaigrette Dressing
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:
1 Tbsp shallots, minced
1 Tbsp garlic, minced
1 Tbsp rosemary
1 tsp lemon zest
1 Tbsp maple syrup
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.