Lemon Vinaigrette

Name: Lemon Vinaigrette
Yield: makes about 2/3 cup
Ingredients: 1/3 cup freshly squeezed lemon juice (1 to 2 lemons); 1 tablespoon minced garlic (about 3 cloves); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/3 cup extra-virgin olive oil

December 22, 2011

This is a great all-purpose vinaigrette that can dress a salad as easily as it can be poured on grilled vegetables or served as a dipping sauce for bread.

Recipe information

Yield
makes about 2/3 cup

Ingredients

1/3 cup freshly squeezed lemon juice (1 to 2 lemons)

1 tablespoon minced garlic (about 3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/3 cup extra-virgin olive oil

Preparation

Step 1
In a medium bowl, whisk together the lemon juice, garlic, salt, pepper, basil, oregano, and olive oil. Taste for seasoning and add more salt and pepper, as needed.
Make Ahead
Step 2
The vinaigrette will keep for up to 3 days in the refrigerator.

Pure Flavor

TagsSalad Dressing Salad Condiment Lemon Citrus Fruit Garlic Root Vegetable Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Keto Quick Easy 5 Ingredients or Fewer Make Ahead Meal Prep No-Cook Cookbooks

Recipe notes

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