Lemon-Herb Vinaigrette
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Fresh lemon juice and zest with shallot and a touch of mustard, shaken with olive oil and finished with parsley, chives and thyme.
Always check the labels of the products you use.
Method
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Equipment
- chopping board
- knife
- zester
- jar with a tight lid
- salad bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 123 kcal |
| Protein | 0.1 g |
| Carbohydrate | 1 g |
| of which sugars | 0.4 g |
| of which free sugars | 0.2 g |
| Fat | 13.5 g |
| of which saturates | 1.9 g |
| Fibre | 0.2 g |
| Salt | 0.31 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Dressing
- 4 tbsp lemon juice
- ½ tsp finely grated lemon zest
- 1 small shallot, very finely chopped
- 1 tsp mild yellow mustard
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 150 ml extra-virgin olive oil
Herbs
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves, chopped
- 1
Mellow the shallot. Put the lemon juice and chopped shallot in the jar and leave them for 5 min. The acid softens the raw sharpness of the shallot.
- 2
Season. Add the lemon zest, mustard, salt and pepper. The mustard helps hold the oil and lemon together.
- 3
Shake to emulsify. Pour in the olive oil, close the lid tightly and shake hard for about 30 seconds, until the dressing turns cloudy and thickens a little.
- 4
Add the herbs. Add the parsley, chives and thyme and give the jar another quick shake.
- 5
Taste and dress. Dip a lettuce leaf in to taste, adjusting the salt or lemon. Pour into a small jug and dress the salad just before it goes to the table so the leaves stay crisp.
Storage
Keep the dressing without herbs in the sealed jar in the fridge for up to 3 days; with herbs, use within 1 day. Let it come to room temperature and shake before using, as the oil firms when cold. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
