Brighten your salads with this creamy, invigorating lemon vinaigrette, which gets bold, bracing flavor from both lemon juice and zest. Plus: It takes just about five minutes to whip together.
Brighten salads with this creamy, invigorating vinaigrette, which gets bold, bracing flavor from both lemon juice and zest—and takes just five minutes to make.
Before I left for a three-week vacation this past December, I frantically juiced all my lemons. I had 12 hours until my flight departed. My apartment was a chaotic mess. I still wasn’t completely packed… and somehow, my biggest priority was freezing lemon juice. My logic: They’re expensive and come from far away, and I just couldn’t stomach the thought of it all going to waste.
With brightness from both lemon juice and zest, this vinaigrette is a bold, bracing way to dress leafy greens and tender herbs. Because lemon peel contains many fragrant phenolic compounds—water-soluble antioxidant molecules—the resulting dressing is much more aromatic than if you were to use lemon juice alone. A finely chopped shallot and touch of honey bring a subtle sweetness that balances the lemon’s acidity and Dijon mustard’s spicy kick, while grated garlic lends a savory note.
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