Elevate your daily greens with this nutrient-dense Lemon Dijon Herb Dressing
Ingredients You
- 1/4 cup fresh lemon juice (approximately 2 lemons)
- 1/2 cup organic extra virgin olive oil
- 2 tbsp raw honey (or maple syrup for a vegan-friendly option)
- 1 tbsp Dijon mustard (acts as a natural emulsifier)
- 2 cloves garlic, minced (rich in Allicin)
- 2 tbsp shallots, finely minced
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh rosemary, finely chopped
- Sea salt and cracked black pepper to taste
Recommended Ingredients:
Organic Extra Virgin Olive Oil: View on Amazon >
*Expert Tip: Cold-pressed olive oil preserves delicate antioxidants that are often destroyed by heat during mass-production.
Wide-Mouth Mason Jars: View on Amazon >
*Expert Tip: Glass storage prevents chemical leaching and keeps the bright citrus notes crisp and untainted.
Instructions
- Whisk the Base: In a medium glass bowl or mason jar, combine the lemon juice, honey, and Dijon mustard. Whisk until the honey is fully dissolved.
- Emulsify: Slowly stream in the olive oil while whisking vigorously. This creates a stable emulsion, ensuring the dressing doesn’t separate immediately.
- Add Aromatics: Stir in the minced garlic, shallots, thyme, and rosemary.
- Adjust Seasoning: Add sea salt and black pepper to taste. If the dressing is too tart, add a tiny extra drop of honey; if too sweet, add a squeeze of lemon.
- Chill & Serve: Use immediately or store in the refrigerator to allow the herb flavors to infuse the oil.
Kitchen Tech Tip: For a more cohesive texture, you can use a high-speed immersion blender. Simply place all ingredients except the fresh herbs into a tall jar and blend for 15 seconds, then stir the herbs in by hand to maintain their visual appeal.
Professional Notes
This dressing remains fresh in an airtight container for up to 5 days. Because high-quality olive oil contains natural waxes, it may solidify slightly in the fridge. Simply set it on the counter for 10 minutes and give it a vigorous shake before serving.
While fresh is best for vinaigrettes, you can freeze this mixture in silicone ice cube trays. These “flavor bombs” are excellent for dropping into a hot pan to saut
