Lemon Vinaigrette

This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Whisk It.

I’m the type of eater that really appreciates the flavors of freshly harvested greens.  The nuttiness of mache, or the peppery flavor of wild arugula are a treat on their own.  But a good dressing, like this lemon vinaigrette, can elevate or even showcase the inherent flavors of any green.

Most people opt for the easy button, grabbing a common salad mix and a jar of shelf-stable dressing on their way home, all in the name of convenience.  But making this Lemon Vinaigrette could not be any easier.  Just a handful of ingredients, a little prep work, and some freshly harvested salad greens and you’ll be munching away in minutes.

This recipe is a classic emulsification and once you master it you will never look back.

Lemon Vinaigrette

Print Recipe

There's nothing easier than grabbing a bag of greens and a jar of dressing at the market. What's better is making the dressing yourself and that's easier than you might think. This versatile lemon vinaigrette is loaded with flavor and takes just minutes to prepare.

• CourseDressing
• CuisineTeaching Kitchen Recipes

Servings	Prep Time
2 People	15 Minutes

Servings Prep Time 2 People 15 Minutes

Lemon Vinaigrette Print Recipe There's nothing easier than grabbing a bag of greens and a jar of dressing at the market. What's better is making the dressing yourself and that's easier than you might think. This versatile lemon vinaigrette is loaded with flavor and takes just minutes to prepare. CourseDressing CuisineTeaching Kitchen Recipes Servings Prep Time 2 People 15 Minutes Servings Prep Time 2 People 15 Minutes

Ingredients

• 2 Tbsp Cider Vinegar
• 2 Tbsp Dijon Mustard
• 1 clove Pressed Garlic
• 1/2 tsp Dried Oregano
• 1 pinch Freshly Ground Black Pepper
• 1 pinch sea salt
• 3 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Fresh squeezed lemon juice
• 1 tsp Raw honey (optional)

Servings: People

Instructions

1. Whisk the cider vinegar, Dijon mustard, pressed garlic, dried oregano, honey, salt, and pepper until incorporated.

   
2. Slowly stream the olive oil into the mixture while continually whisking.

   
3. Whisk in the lemon juice until emulsified or transfer the dressing to a mason jar, seal with lid, and shake vigorously until emulsified.

   

Recipe Notes

This recipe can be modified simply by swapping out the cider vinegar for red wine vinegar.  Add crumbled feta cheese for more of a Mediterranean flavor.

Share this Recipe

Of course, like many dressings, this vinaigrette can be used in a number of ways and it pairs well with a wide variety of greens.  Lemon vinaigrette can be used as a base for making other dressings or even as a marinade for fish, meats, or vegetables.

Use this classic Lemon Vinaigrette to prepare the following recipes:

• Marinated fish
• Zesty Pasta Salad
• Oven Roasted Vegetables