Lemon Citrus Vinaigrette Dressing
Creamy Lemon Vinaigrette Dressing is the dressing I would serve on the House Salad if I were to open a restaurant. It is the most bright and zesty vinaigrette, and goes with everything! It combines a handful of ingredients like lemon juice, olive oil, and dijon for a fresh, tangy taste that effor...
Foto: The Food Charlatan — The Food CharlatanIngredients
- 2 teaspoons lemon zest
- 2/3 cup fresh lemon juice (from at least 3 lemons)
- 2 small cloves garlic (or 1 large clove)
- 1 tablespoon dijon mustard
- 1 and 1/2 tablespoons granulated sugar
- 1 teaspoon kosher salt ((use 3/4 teaspoon if you have table salt))
- 1/4 teaspoon freshly cracked black pepper (or more to taste)
- 2 tablespoons parmesan cheese (shredded)
- 3/4 cup LIGHT flavored olive oil (or any vegetable oil)
Steps
Use a microplane zester to zest 2 teaspoons from a lemon. Add to a blender.
Juice about 3 lemons in a liquid measuring cup until you have 2/3 cup lemon juice. Add juice to the blender.
Add 2 small cloves of garlic. Just add one clove if it's big. You don't want to overdo the garlic.
To the blender, add 1 tablespoon dijon mustard, 1 and 1/2 tablespoons granulated sugar, 1 teaspoon kosher salt, and at least 1/4 teaspoon black pepper.
Add 2 tablespoons shredded parmesan cheese. Technically, this ingredient is optional, but it makes the dressing so creamy! I love it.
Put the lid on and blend until smooth, making sure the garlic gets broken up.
With the blender running, add 3/4 cup light flavored olive oil in a stream through the top cap. Blend until the mixture is smooth and creamy.
Serve over Lemon Arugula Salad or your favorite salad!
Store in the fridge for 5-7 days. Don't freeze!
Makes 1 and 1/2 cups of dressing.
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