Lemon Vinaigrette

Perfect Summer Salad Dressing

Course Salad
Keyword make ahead
Prep Time 10 minutes
Total Time 40 minutes
Recipe courtesy of Jennifer Holtzman

Ingredients

  • 1/3 cup freshly squeezed lemon juice about 1 1/2 lemons
  • ?/? cup olive oil -- fill to the 3/4 marker
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper

Instructions

from the cupboards . . .

  1. 2 cup measuring cup

  2. little whisk

  3. tablespoon

  4. 1/2 teaspoon

  5. 1/4 teaspoon

preparation (make sure you do it in this order) . . .

  1. fill the measuring cup to the 1/3 marker with freshly squeezed lemon juice

  2. fill the measuring cup to the 3/4 maker with olive oil

  3. add a heaping tablespoon of dijon mustard

  4. add 1 1/2 teaspoons kosher salt

  5. add 3/4 teaspoon black pepper

  6. whisk until emulsified

  7. refrigerate for at least 30 minutes before serving

serving . . .

  1. whisk or shake before serving