Dijon-Lemon Vinaigrette
Dijon-Lemon Vinaigrette is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.
Dijon-Lemon Vinaigrette is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.
I made this as part of another CL recipe, 'Flank Steak-and-Blue Cheese Quesadilla Salad' (also from June 2001) and it worked great. I used most of it to marinate the steak but did use it as a base for the recipe dressing that did add sugar and thyme. Very good in this usage. Can't say I'd like it well enough as just a straight salad dressing - at least not without adding a bit of honey or sugar.
Maybe too much lemon? Perhaps prior users recommendation of stone grain mustard instead of Dijon would help. I was surprisingly disappointed with the flavor.
Read MoreI used this on a canned salmon, cucumber, tomato, salad with chopped flat leaf parsley. I didn't need much of the vinaigrette cause it's super flavorful. Also, I didn't have garlic so I used shallots.
Read MoreI definitely disagree with the first post - this is hands-down my favorite, simple, go-to dressing! I've been making it for years - I make it at least once a week and always have a jar of it in my fridge. Using fresh lemon juice and stone-ground mustard is key - the flavors play beautifully upon each other.
Read MoreI disagree with the previous review! The flavors in this dressing work really well together, and with only two TBSP's of oil, it's a fantastic lowfat dressing that could also be a good marinade.
Read MoreYuk. The mustard/lemon taste was much too strong. I added some suger and it was usable. Will not make again.
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