Honey Lemon Vinaigrette Salad Dressing (Printable Version)
Zesty honey lemon vinaigrette blends Dijon, garlic, and apple cider vinegar for crisp, vibrant salads.
# Ingredients:
→ Dressing Base
01 -
115 ml extra virgin olive oil
02 -
30 ml fresh lemon juice
03 -
30 ml apple cider vinegar
04 -
30 ml Dijon mustard
05 -
30 ml honey, or to taste
→ Seasoning
06 -
2 garlic cloves, finely minced
07 -
1 teaspoon dried oregano
08 -
0.5 teaspoon kosher salt, or to taste
09 -
0.25 teaspoon ground black pepper
# Steps:
01 -
Place olive oil, lemon juice, honey, Dijon mustard, and apple cider vinegar into a food processor or blender. Add minced garlic, dried oregano, kosher salt, and ground black pepper. Blend or shake vigorously until the vinaigrette is fully smooth and emulsified.
02 -
Combine lemon juice, honey, Dijon mustard, and apple cider vinegar in a large bowl. While whisking continuously, slowly drizzle in the olive oil until an emulsified mixture forms.
03 -
Refrigerate the vinaigrette for at least 30 minutes before serving to enhance flavor and consistency.
04 -
Serve chilled over salads. Store in an airtight container in the refrigerator for up to 7 days. Shake or whisk to re-emulsify if separation occurs. Do not freeze.
# Notes:
01 -
Use fresh lemon juice and freshly minced garlic for optimal brightness and flavor depth.
02 -
Warming the honey slightly will ensure it integrates smoothly, especially when whisking by hand.
03 -
To re-emulsify a separated vinaigrette, whisk in a small amount of Dijon mustard or honey.
04 -
Adjust honey to taste for preferred sweetness level.