This Lemon Vinaigrette Recipe will take your salads to the next level! It's fresh and tangy, includes just 4 ingredients, and it comes together in about a minute!
Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.
Whisk well until emulsified. Taste and adjust the seasoning as necessary.
To make lemon vinaigrette in a jar, place all ingredients in a jar, secure the lid and shake well until emulsified.
Notes
I don't recommend using bottled lemon juice as it just doesn't have that fresh flavor. Pro tip: Juice the lemons in advance and store in the fridge for up to one week or freeze for up to 3 months.
Lemon vinaigrette keeps for up to 2 weeks in an air tight container in the refrigerator. When it's cold it will solidify, so let it stand at room temperature for a few minutes to soften before serving, then shake vigorously to emulsify.
This dressing is very tangy, so add 1-2 more tablespoons of oil to tone down the tartness if desired.
Add chopped fresh herbs or chives for even more flavor!