Easy Lemon Vinaigrette Recipe
This lemon vinaigrette came together after some trial and error trying to build a dressing that was bright and flavorful without being harsh. The combination of sour citrus, sharp aromatics, and a subtle sweetness makes it work on any salad.
While developing this recipe, I learned that the ratio of oil to lemon juice smooths out the acidity and gives the dressing body, and the maple syrup rounds out the sharpness of the lemon and garlic in a way that sugar doesn’t, and it keeps the recipe fully vegan.
I use this dressing on gem lettuce salads, but it works equally well drizzled over roasted vegetables or grain bowls.
Ingredients
- 3 fresh lemons or .25 cup lemon juice
- .25 cups olive oil
- 1 shallot
- 3 cloves garlic
- 1.5 tsp Dijon mustard
- 1 tsp maple syrup
- 5 sprigs fresh thyme or 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- If you’re using fresh lemons, halve and juice, removing seeds.
- Mince garlic.
- Peel shallot and grate.
- In a bowl, combine lemon juice, olive oil, shallot, garlic, Dijon mustard, maple syrup, and thyme.
- Whisk well.
- Add salt and pepper to taste.
The dressing keeps well in the refrigerator for up to a week in a sealed jar. Give it a shake before using as the oil and lemon juice will separate over time.