Creamy Lemon–Mustard Vinaigrette
We are a family of lemon lovers. My daughter Claire had gotten a large bag of lemons for a different recipe but didn’t need all of them and I was looking in the fridge for salad dressing that would go well with the baked cod that I was making for dinner.
Seeing these extra lemons and not wanting them to go to waste, a lemony salad dressing seemed like the perfect fit. This recipe is simple, inexpensive, fresh-tasting and I had all the ingredients on hand. Try it! I think you will agree that is the perfect salad dressing for salads accompanying light dishes such as fish or chicken.
MAKES ABOUT 1 CUP
- 1 small shallot, finely minced
- ¾ cup olive oil
- ¼ cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
Add all the ingredients to a jar and shake! I like a lot of pepper – it adds additional interest to the dressing. You can use a small mason jar or a recycled salad dressing jar which makes it easier to pour. This keeps for about a week in the refrigerator.
This recipe is based on one I found on BonApetit.com.