| Regional Foods | Cooking Articles
| Culinary Dictionary
Lemon Vinaigrette - Lemon Vinaigrette Recipe
This is one of my favorite salad dressing. I'm always making this vinaigrette for
salads because it is so easy to make and so good! Can also be served over cooked asparagus, broccoli, and fresh tomato slices. Be creative!
Salad and Salad Dressing,
Yields: 1/4 cup
Prep time: 20 min
1/4 cup extra-virgin
olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed
1/2 teaspoon Dijon-style mustard
3/4 teaspoon fresh
thyme leaves, chopped**
1 clove garlic, minced
* To make this Lemon Vinaigrette properly, you must use
fresh-squeezed lemon juice and not bottled lemon juice.
** Sometimes, I just omit the thyme leaves. Depends on my
mood! You could use other herbs of your choice, if desired.
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator.
Serve at room temperature. Shake or stir just before serving.
Yields 1/4 cup vinaigrette.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -