In the summer we all eat lots and lots of salads which are perfect for such hot days. Bottled salad dressings can be boring at times so I decided I wanted to make one that would be flavorful but yet not very heavy. I came up with this Lemon Vinaigrette that is not only perfect on your salad greens, but a great marinade for chicken and fish. It’s a very simple dressing that can be whipped up in a matter of minutes. To see how I made it, keep reading.
Makes 2 servings (can be doubled)
Juice of 1 lemon
1/4 cup Extra virgin olive oil
1 tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
In a glass Pyrex measuring cup add all the ingredients except the oil and whisk together. Slowly drizzle in the oil while whisking until fully emulsified. Pour into a cruet or container with a spout. Drizzle over your salads when ready to serve or use as a marinade over chicken or seafood.
Note: If you like it less lemony, add a bit more oil.