Lemon Vinaigrette

A good vinaigrette is like liquid gold. Sure, it can be used as salad dressing, but you can also drizzle it over roasted vegetables or use it as a simple sauce over grilled chicken.

This lemon vinaigrette is great to keep on hand to jazz up dinner at the last minute or for when unexpected guests drop by. The ingredients are simple - lemon juice and olive oil, a little mustard as an emulsifier, and fresh herbs.

I’m using fresh thyme here, but feel free to substitute other fresh herbs like parsley, tarragon, rosemary, or oregano. You can use dried herbs if necessary. In this case, use ½ tsp dried in place of fresh.

INGREDIENTS:

¼ cup fresh lemon juice (approx. 2 lemons)

1 medium clove garlic, crushed

1 ½ tsp dijon mustard

½ - ¾ cups extra virgin olive oil

¼ tsp fine sea salt

Pepper to taste

1 ½ tsp fresh thyme

PREPARATION:

1. Place lemon juice and crushed garlic in medium mixing bowl, and let sit for 5 minutes. This will help to mellow the garlic.

2. Add dijon mustard, salt and pepper and whisk to combine.

3. Slowly stream in olive oil while whisking continuously.

4. Add fresh thyme, and stir to combine.
   

SERVING SUGGESTIONS:

I like this vinaigrette drizzled over grilled chicken on a hot summer evening, or over oven-roasted carrots. My absolute favorite is to combine it with a ¼ cup parmesan cheese and toss it with roasted potatoes and asparagus, served at room temperature or slightly warm.