Today I am sharing a simple lemon juice salad dressing. It is vegan, paleo and naturally gluten-free. It is a basic recipe to share on the first day of the year.
Happy new year! Wooohoo 2016! And helloooo there new friends and old. Glad to see you here on this day of new beginnings and healthy resolutions.
By now you know I am not about to go off and declare that I am going on a New Year’s diet or anything crazy like that. You know I am a firm believer in finding the balance with eating tabbouleh instead of cake most of the time, having chocolate every day, getting plenty of exercise and intuitive eating. Somewhere in there it all works out for me. I am not saying this is the right thing for you and I’m not going to judge if you do want to go on a diet. But I am not going on a diet anytime soon.
Echoing what I said last year in January, I am planning on cheerleading all of you who are choosing to take the time and effort to cook from scratch. I know how hard it is and I am so glad you’re here and we’re in this together. Go team! Go you!!
So for this New Year’s day, I am sharing one of the most basic, beginning of it all, type recipes. A simple lemon juice salad dressing. It’s a basic. This is also one of those recipes that is so simple that you don’t really need a recipe for it. Just put some ingredients in the blender. Whirl them up. Taste. Adjust if necessary. You’re done. Lemon vinaigrette. Viola! I’ve gone through the exercise of actually measuring out the ingredients for you so you don’t have to do the step of taste and adjust.
I started with fresh lemon juice. Because it is so acidic I used one part lemon juice to two parts oil. Normally I follow a slightly different ratio that I explained when I shared my cider vinegar salad dressing recipe. In this case I stray from my usual formula so that the dressing isn’t too bracingly acidic.
This dressing is a good multi-purpose vinaigrette. It is great at this time of year when greens are on the bitter and robust side. The tartness of the dressing pairs well with the bitter greens and they balance each other. Try it with bitter sweet and tender Belgian endive with chopped egg and radishes, drizzle it over a blend of dandelion greens and romaine hearts or simply toss it with some earthy baby spinach. Feel free to add fresh chopped dill or tarragon to jazz it up.
Did you make a new years resolution?
To diet or not to diet?
Do you measure out your salad dressing ingredients or just wing it and then adjust?
This lemon juice salad dressing is a simple and basic vinaigrette that is useful for many salad combinations. Store it in a jar in your refrigerator for up to 1 week. Bring up to room temperature before tossing with salad if it solidifies in the fridge.
- ¼ cup fresh lemon juice
- 2 tablespoons chopped shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons agave or honey
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup organic canola oil or avocado oil
- Blend lemon juice, shallot, Dijon, agave, salt and pepper in a blender or mini-prep. Add olive oil and canola oil and blend until smooth. Store in a jar in the refrigerator.
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