Lemon Herb Vinaigrette

This dressing has been on the very top of my absolute favorite list for years and never disappoints! I’ve used it as a salad dressing, a fish marinade, and even as a flavor to make a Muffuletta sandwich go from great to amazing.

Lemon Herb Vinaigrette

  • Servings: Makes 2 cups
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1-1/2 large lemons, juiced and zested (75 g or 5 T of juice total); zest (6 g)
1/4 cup (60 g) white wine vinegar
1/4 cup (60 g) white balsamic vinegar
1/4 cup + 2 T (128 g) raw honey
3 T (27 g) red onion, chopped
2-1/4 tsp (11 g) garlic, minced
1-1/4 T fresh chives*
1 tsp fresh oregano*
1 tsp fresh tarragon*
1 tsp fresh thyme*
1 tsp (5 g) Dijon mustard
1/4 tsp. (1 g) sea salt
3/4 cup (165 g) canola oil
1/4 cup + 2 T. (81 g) extra virgin olive oil

*If no fresh herbs are available, you may substitute dry herbs, but only use a third of the amount listed.

Combine all ingredients except oils into blender or food processor.  Mix for 30 seconds to chop all herbs, onion, etc. 

Slowly drizzle oils into machine while it is running.  It will emulsify within a minute or two.  Use right away, or place into sealed container.

Variations can be made of this basic formula. You can substitute oranges or other fruit, different vinegars or sweeteners.

Recipe from Menucha Kitchens

This dressing is perfect for any fruit, cheese, and nut salad!

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