Fresh Lemon Vinaigrette
Toss gourmet mixed salad greens with chopped fresh herbs and edible flowers or flower petals.
Yield: Makes about 2/3 cup
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon freshly ground pepper
- 1/3 cup olive oil
- Whisk together lemon juice, Dijon mustard, pressed garlic clove, salt, sugar, and freshly ground pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth. Store in refrigerator up to 1 week; let stand at room temperature 2 minutes, and whisk just before serving.
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