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.
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
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.
Toss with your favorite greens and serve with any sautéed or seared and roasted fish.
Depending on the tartness of the lemons, you may need a little more or less olive oil in the vinaigrette.
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