Lemon Vinaigrette

This image courtesy of Joseph DeLeo

Lemon juice supplies the tart acid component to a simple, fresh-tasting vinaigrette that works well with light greens and all fish. This vinaigrette also makes a versatile marinade for chicken or fish.


Make-ahead note:

Lemon Vinaigrette can be refrigerated up to 3 weeks. Whisk to recombine before using.



Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturesavory, tangy, tart

Type of Dishdressing, marinades, sauces


  • ¼ teaspoon kosher salt, plus extra, if needed
  • Juice of 4 medium lemons (about 1 cup)
  • ½ cup olive oil, plus extra, if needed
  • Freshly ground black pepper
  • Arugula Salade Composee


  1. In a medium bowl, whisk ¼ teaspoon salt with the lemon juice until dissolved. Slowly whisk in the oil until emulsified. Taste, and season with pepper and a little more salt, if needed. Add more lemon juice if the dressing tastes too flat.

  2. Variations:

  3. Toss with your favorite greens and serve with any sautéed or seared and roasted fish.

  4. Depending on the tartness of the lemons, you may need a little more or less olive oil in the vinaigrette.


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