This Lemon-Herb Dijon Vinaigrette is a vibrant and zesty dressing that will elevate any salad. The combination of fresh herbs, tangy lemon juice, and smooth Dijon mustard creates a beautifully balanced dressing that's both light and flavorful.
10 minutes
This Lemon-Herb Dijon Vinaigrette is a vibrant and zesty dressing that will elevate any salad. The combination of fresh herbs, tangy lemon juice, and smooth Dijon mustard creates a beautifully balanced dressing that's both light and flavorful.
Lemon Juice, freshly squeezed
cups
Shallots, minced
each
Basil, chopped
tablespoons
Thyme, minced
tablespoons
Oregano, minced
teaspoons
teaspoons
to taste
to taste
1. Whisk Olive Oil and Lemon Juice
In a medium bowl, whisk together the extra-virgin olive oil and freshly squeezed lemon juice until they start to blend.
2. Add Shallot and Herbs
Add the minced shallot, chopped basil, minced thyme, minced oregano, and Dijon mustard to the mixture. Continue whisking until the ingredients are emulsified.
3. Season with Salt and Pepper
Once the vinaigrette is smooth, season it with salt and pepper to taste. Taste your vinaigrette as you go, ensuring it has the right balance of acidity and seasoning.
4. Store or Use Immediately
If you’re not using the vinaigrette immediately, set it aside or store it in the refrigerator. Just remember to give it a good stir or shake before using it to recombine the ingredients, as they may separate over time.
Use red wine vinegar and lemon juice for the acid, mix in oregano for the herb, and add some crushed garlic for a Mediterranean flair.
Replace the lemon juice with red wine vinegar, use basil and oregano as your herbs, and add a bit of grated Parmesan cheese.
Use rice vinegar as your acid, sesame oil as part of the oil component, add a bit of soy sauce and grated ginger, and swap in cilantro or mint for the herbs.
Add honey alongside the Dijon mustard for a sweet and tangy dressing, perfect for a spinach or arugula salad.
Use balsamic vinegar for a sweeter, more robust flavor, and complement it with thyme or rosemary.
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