Lemon Dijon Vinaigrette
A bright, simple vinaigrette built the way vinaigrettes should be — whisked slowly until the oil holds instead of separates. Good on crisp greens, grain salads, or spooned over roasted vegetables.
Prep5 minutes
CookNone
Total5 minutes
YieldsAbout 2/3 cup
Ingredients
Tip: A cold jar with a tight lid works as well as a whisk — shake instead of stir.
Instructions
- Combine the base: In a small bowl or jar, whisk together the lemon juice, Dijon mustard, minced garlic, honey (if using), and a pinch of salt and pepper.
- Emulsify: Slowly drizzle in the Valèvida olive oil while whisking constantly. This slow addition is what creates a stable emulsion instead of a dressing that separates.
- Adjust: Taste and adjust the seasoning. If it feels too sharp, add a little more oil; if you want more brightness, add a splash more lemon juice.
- Serve: Use immediately, or store in the refrigerator for up to 3 days. If it separates, shake or whisk vigorously before serving.
To Serve
- Tossed through crisp summer greens just before serving
- Over grain salads — farro, quinoa, or wheat berries
- As a bright finish over roasted vegetables
- Spooned over grilled chicken or fish at the table
Valèvida Note
A vinaigrette is one of the simplest ways to taste an oil on its own — nothing here is cooked down or masked by heat. Whatever character came from the grove shows up directly in the dressing, which is why we reach for the same bottle we'd pour at the table.