Lemon Herb Vinaigrette
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
5 minutes
Prep time
5 minutes
This recipe draws inspiration from classic vinaigrette dressings found in Mediterranean cuisine, where fresh herbs and citrus are often used to enhance the flavours of simple salads and grilled meats. It's a versatile dressing that’s quick to prepare and adds a burst of freshness to countless dishes.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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60 milliliters fresh lemon juice
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120 milliliters extra virgin olive oil
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1 teaspoon honey
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1 teaspoon dried oregano
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2 tablespoons fresh parsley (finely chopped)
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1 teaspoon salt (to taste)
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1 teaspoon black pepper (to taste)
Instructions
- 1. Prepare the Ingredients: Start by measuring out all your ingredients. Squeeze fresh lemon juice into a measuring cup until you have 60 millilitres. Finely chop 2 tablespoons of fresh parsley and set aside.
- 2. Mix the Vinaigrette: In a small bowl, combine the lemon juice, 120 millilitres of extra virgin olive oil, 1 teaspoon of honey, 1 teaspoon of dried oregano, and the chopped parsley. Whisk or stir well until everything is mixed together and honey is dissolved.
- 3. Season to Taste: Add 1 teaspoon of salt and 1 teaspoon of black pepper to the vinaigrette. Stir well and taste. Adjust the seasoning with more salt or pepper if desired.
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4.
Serve the Vinaigrette:
The vinaigrette is ready to use immediately. Pour it over your salad or grilled vegetables and enjoy the fresh flavour. Store any leftovers in an airtight container in the refrigerator for up to one week.
Make sure to shake or stir the vinaigrette before using if it has been stored, as the ingredients may separate.
Tips and Variations
- Add a clove of minced garlic for a more robust flavour.
- In place of parsley, try using fresh basil or dill for a different herbaceous note.
- This vinaigrette can be made ahead of time and stored in the fridge for up to one week.
Equipment Required
Suggested Pairings
Sides
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A simple salad with greens enhances the vinaigrette and allows its flavours to shine.
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The vinaigrette complements the earthy flavours of asparagus perfectly.
Drinks
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Refreshing and light, it complements the vinaigrette well.
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A crisp white wine that pairs nicely with the acidity of the lemon.
Other Food Dishes
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The dressing provides a tangy contrast to the richness of roasted chicken.
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The vinaigrette adds a refreshing note to protein-rich quinoa.