Recently a friend of mine requested some homemade salad dressing recipes, so of course, I had to develop a few! Making salad dressing—like this lemon vinaigrette—is easy enough to do. Plus, you don’t have to worry about the extra ingredients or preservatives in the bottle!
The first dressing in my new salad dressing series is a lemon vinaigrette dressing. This is the perfect dressing for lighter salads and leaves, like arugula. This vinaigrette is also great for massaging your kale—which yes, massaging kale with oil does help to make curly kale taste better.
Lemon vinaigrette is also a great dressing for chicken, which is why I paired it with my Arugula Salad with Parmesan (recipe to come!) I also feel like this vinaigrette could work well brushed on some fish or chicken, then roasted in the oven.
Buy some salad bottles for this lemon vinaigrette & use less waste!
My favorite part about making homemade salad dressings? The fact that you waste less in the kitchen! I’m a huge fan of wasting less food and reducing my plastic waste, which is why making salad dressing—and any other homemade food item—is a fun activity for me.
I like to store my homemade salad dressings in these gorgeous Bormioli Rocco Quattro Stagioni bottles. They hold 13.5 oz. of liquid—perfect for holding any kind of dressing, sauce, or even a simple syrup for cocktails!
I found a great deal for them over on Amazon! Get a set of four vintage bottles right here.
You’ll need to store it properly
This recipe has an olive oil base, which typically olive-oil dressings can live on the counter. However, since this recipe has lemon juice in it, which has natural acidity, it’s best to leave this dressing in the fridge.
However, if you’ve ever put olive oil in the fridge, you know that it solidifies and becomes almost like a soft paste. Never fear! It will turn back to liquid oil quickly once out of the refrigerator for a bit. Leave the dressing bottle out for 15-20 minutes to reach a normal consistency before using.
And with that, let’s get to this lemon vinaigrette recipe.
Lemon Vinaigrette Dressing
- 1/4 cup lemon juice
- 3/4 cup olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- Dash of pepper
- Mix in all of the ingredients into a glass jar or bottle with a tight lid.
- Shake to mix together, and serve!
- Since lemon is acidic, store this dressing in the fridge. Take it out before use and let it sit on the counter for 15-20 minutes, until it becomes a liquid again.