The Basics: Lemon Vinaigrette

Lemon Vinaigrette

This is the salad dressing of Fieldhouse Kitchen. I use it all the time. It’s the perfect base. You can add Dijon, honey, balsamic vinegar — anything you’d like to it.

But I love it on its own. It’s light and crisp and pairs well with every kind of salad.

Lemon Vinaigrette IngredientsHere’s what you’ll need for my Lemon Vinaigrette (serves about 2 salads):

  • Half a lemon, juiced
  • Equal parts extra virgin olive oil to match the amount of lemon juice
  • Pinch of salt and freshly ground black pepper

Now squeeze the lemon juice into a small bowl and slowly whisk in the same amount of olive oil, stirring as you go.

Once thickened slightly, add a pinch of salt and pepper.

That’s it!

Now go dress that mean salad.

Making the Lemon Vinaigrette


8 Comments Add yours

  1. organicgelly says:

    I use this exact same vinaigrette, too. I think I’ve been inspired to go make a kale salad. Ping-back from me!

  2. Paula says:

    Yum yum! This would be delish on some filet of sole!

  3. Vinny Grette says:

    Vinny says two thumbs up!

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