Lemon Vinaigrette
Thinking about making salad dressings that will work with wine, this is a vinaigrette that uses no vinegar at all, instead the vinegar is replaced with lemon juice. It is an excellent salad dressing for roasted vegetables.
You will need:
¼ Cup Freshly squeezed lemon juice
¾ Cup Extra-virgin olive oil
2 Tablespoon Chopped fresh thyme leaves
1 Tablespoon Diced shallot
1 Teasoon Finely chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon Granulated sugar
Salt and freshly ground pepper to taste
It’s very easy, simply combine all the ingredients together, except the olive oil, in a blender. Once combined slowly added the olive oil and continue blending in short bursts until emulsified. If you don’t have a blender a hand whisk will be fine.
This dressing can be kept for about a week if stored in the fridge.
Enjoy!
(1 votes, average: 4 out of 5)
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