This lemon vinaigrette is a broken emulsification, which means that I literally stick all of the ingredients in my favorite salad dressing container or glass jar and shake it for a good ten seconds before using. This recipe yields a tart, bright, and versatile viniagrette that can be used in many different ways - see additional variations in the notes below.
Ingredients
¼cup (60 mL)fresh lemon juice roughly 2 juicy lemons
¼cup (60 mL)extra virgin olive oilor more to taste
Place all of the ingredients in a spill-proof container or jar, cover, and shake well. If you prefer less tart vinaigrette, add another tablespoon or so of extra virgin olive oil. Store at room temperature for up to a week and shake just before using.
Easy Lemon Vinaigrette Variations:
substitute half of the lemon juice with aged balsamic vinegar, red wine vinegar, or sherry vinegar – or add other citrus juices, such as freshly squeezed orange juice
add a smashed clove of garlic (remove it from the dressing before serving) or finely minced shallot
add finely chopped fresh herbs, such as tarragon or basil, just before serving
substitute part of the olive oil with toasted walnut oil, hemp oil, avocado oil, or your other favorite infused oil (*if you are using nut oils, I recommend storing the dressing in the fridge)
add dried herbs, such as oregano, to give it a Mediterranean twist