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Makes about 1 cup
Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table. Serve with Mixed Greens with Yogurt Dressing and Dill, Tomato Salad with Feta and Pistachios and Shaved Radish Salad with Walnuts and Mint.
⅔ cup olive oil
⅓ cup fresh lemon juice
Kosher salt, freshly ground pepper
Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.
Recipe by Mina Stone
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Lemony Balsamic Vinaigrette
This light vinaigrette is easy to make and lends a tangy, refreshing flavor to all manner of foods!
The lemon zest and lemon juice brighten everything they touch, whether used as a marinade, a salad dressing, or just a drizzle. Since it could hardly be easier to make, I recommend keeping some on hand at all times. I know I do.
-Rebecca Katz, author of The Longevity Kitchen cookbook
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
- Put the balsamic vinegar, lemon juice, lemon zest, salt, pepper, in a small bowl and stir to combine.
- Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
- Transfer to a small container with a fitted lid and shake well.
Cook’s Note: Add the salt with the acid but prior to adding the oil. The reason? The acid breaks down the salt, allowing it to do its job as a flavor carrier.
Prep time: 5 minutes
Storage: Store in a glass jar in the refrigerator for up to 1 week.
Ina Garten's Favorite Vinaigrette Recipe
As any home cook knows, the easiest way to bungle an otherwise tasty salad is to ladle on a bland, too-oily, overpowering, or otherwise flavor-sapping vinaigrette.
Thankfully, Ina Garten has the perfect recipe to make any salad wow all those who gather around the table: Her four-ingredient lemon vinaigrette. Recently, the Barefoot Contessa was kind enough to demo the easy salad dressing on instagram and we can&apost wait to add it to our own kitchen repertoire.
"People think vinaigrettes are really hard to make and it&aposs so easy. My favorite vinaigrette is lemon vinaigrette and it&aposs four ingredients," Garten begins before walking us through the process. In the caption section of her post, she breaks down the simple recipe for her fans: "Combine 1/4 cup freshly squeezed lemon juice, 1/2 cup good olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a small glass measuring cup and whisk until combined." Our takeaway? This vinaigrette is such a cinch to pull together and it sure beats store-bought, too.
In the video, Garten also shares that if she&aposs making a salad in advance, she pours the dressing straight into a big salad bowl, adds her salad greens and then right before serving she mixes it all together (if you dress prematurely, your lettuce will become soggy).
WATCH: Ina Garten Reveals the Only Fast Food She&aposll Eat — &aposIt Was Julia Child&aposs Favorite Too&apos
On a Barefoot Contessa kick? Her new book, Cook Like a Pro: Recipes and Tips for Home Cooks debuts on October 23rd, 2018.
How To Make Lemon Vinaigrette
All you need is a small bowl and a whisk (or a mason jar) to make this easy lemon juice dressing. Simply:
Shake, Shake, Shake! Place all the ingredients in a small bowl or mason jar and either use a small whisk to whisk until emulsified or seal the jar tight and shake for 30-60 seconds until smooth and silky.
Now the dressing is ready to use for salads such as Mediterranean Quinoa Salad, Chickpea Tuna Salad, vegetables, meat, breaded fish and more!
PRO TIP: To save on clean-up and time, use a hand grater or Microplane (affiliate link) to grate the garlic rather than a cutting board and knife or a difficult-to-clean garlic press.
Preserved Lemon Gremolata
- Author: TKWAdmin
- Prep Time: 10
- Total Time: 10
- Category: dip, marinade, dressing, vinaigrette
- Method: no cook
- Cuisine: dip, marinade, dressing, vinaigrette
Brighten up any dish, marinade, or dressing with preserved lemons, parsley, olive oil, garlic, and spices in a zesty, delicious way!
In a small bowl or shaker combine olive oil, minced garlic, lemon juice, plus lemon zest, maple syrup, and season with salt and pepper.
Just shake or whisk everything. And you are ready to enjoy.
Give it over your favorite salad like this Cucumber and Tomato Salad or the Cowboy Caviar Quinoa Salad. You see it is so versatile and compliments any salad.
Even if you use it as a base to make an Italian dressing you can absolutely sure this will be a perfect taste twist.
It is a great basic vinaigrette which goes so well alone or mixed with other flavors. So it is truly a keeper as base for many salad dressings.
- 1 small shallot, minced (about 2 tablespoons)
- 1 small clove garlic, minced (about 1/2 teaspoon)
- 2 teaspoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1 tablespoon water
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
How To Make a Basic Vinaigrette
- Calories 294
- Fat 31.8 g (49.0%)
- Saturated 2.3 g (11.7%)
- Carbs 3.2 g (1.1%)
- Fiber 0.5 g (2.1%)
- Sugars 1.4 g
- Protein 0.4 g (0.8%)
- Sodium 132.1 mg (5.5%)
olive oil, extra-virgin olive oil, or any good-tasting oil
good-tasting vinegar or lemon juice
Optional extras (choose 1 or 2, to taste): 1 minced shallot, 1 minced or grated garlic clove, 1/2 to 1 teaspoon grainy mustard, 1 to 2 tablespoons minced herbs, 1 to 2 tablespoons finely grated cheese, 1/2 to 1 teaspoon honey
Bowl, blender, or jar with lid
Whisk, fork, blender, or immersion blender
Measure all ingredients into a bowl, blender, or jar.
Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.
Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.
Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.
Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it's not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days shake to recombine the vinaigrette before using.
How to Make Lemon Vinaigrette
For this dressing, choose a juicy lemon with bright yellow, unblemished skin. Zest and juice the lemon.
Mix together the apple cider vinegar, honey, lemon zest, lemon juice, salt, and pepper in a medium bowl. Gradually whisk in the olive oil. (Note: because this vinaigrette doesn't use mustard like a traditional vinaigrette, it won't emulsify well. Be sure to re-whisk or stir well before serving each time.)
May be stored for up to one week in the refrigerator.
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