Herbed Lemon Vinaigrette
Bright and refreshing, this vinaigrette uses lemon juice and mixed herbs for an extra kick, maintaining a classic 3:1 ratio of oil to acid. It's perfect for drizzling over salads or vegetables.
- Total
- 5 min
- Serves
- 4
- Level
- Everyday
Created with Pantry Bliss
Ingredients
4 servings
- 120 milliliters olive oil
- 40 milliliters fresh lemon juice, about 1 large lemon, juiced
- 15 grams mixed fresh herbs (such as parsley, dill, and chives), finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- Prep
- 5 min
About this recipe
This vinaigrette is inspired by classic French dressings, which emphasize a simple ratio of oil to acid, allowing the fresh herbs and zest of lemon to shine through. The bright, zesty taste is a staple in numerous summer salads and vegetable dishes, perfect for enhancing the freshness of the ingredients.
Method
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Step 1: Prepare the Ingredients
Juice the lemon into a measuring cup to get the right amount of juice, ensuring there are no seeds.
Watch for seeds falling into the juice. -
Step 2: Combine the Oil and Lemon Juice
In a small mixing bowl, pour in 120 milliliters of olive oil. Add the 40 milliliters of fresh lemon juice. This will create the base of your vinaigrette.
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Step 3: Add Herbs and Seasoning
Add 15 grams of finely chopped mixed herbs into the bowl, followed by 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Stir well with a whisk until all ingredients are combined smoothly.
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Step 4: Taste and Adjust
Taste your vinaigrette and adjust the seasoning if needed by adding more salt or pepper to your liking. You can also adjust the acidity by adding a little more lemon juice if desired.
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Step 5: Store or Serve
Transfer the vinaigrette into a squeeze bottle or a jar with a lid for easy storage. Shake well before each use. Enjoy your Herbed Lemon Vinaigrette on salads or as a dressing for grilled vegetables.
Tips
- Feel free to use any fresh herbs you have on hand or that you enjoy; basil, cilantro, or thyme can also work well.
- This vinaigrette can be stored in the refrigerator for up to one week. Just shake well before using again.
- Try adding a teaspoon of honey for a touch of sweetness.
Equipment
- small mixing bowl
- whisk
- measuring spoons
- squeeze bottle or jar with lid
Serve it with
Sides
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Garden Salad
A fresh garden salad pairs well with the bright flavours of the vinaigrette.
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Grilled Chicken Skewers
The vinaigrette acts as a delicious dressing or dip for grilled meats.
Goes well with
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Quinoa Salad
The vinaigrette adds a zesty touch to grain-based salads.
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Pasta Salad
Great for drizzling over cold pasta salads with fresh vegetables.
Drinks
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Sparkling Water
Cleanses the palate and complements the bright acidity of the vinaigrette.
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Sauvignon Blanc
A crisp, dry white wine pairs beautifully with the lemon and herbs.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
