This Lemon Vinaigrette is easy to make, has a slightly smoky taste from our secret ingredient, smoked Paprika. The slightly tangy and sweet taste is just what your leafy or grains salads will need.
A basic Lemon Vinaigrette is one of the most prepared vinaigrette in many cuisines. Vinaigrette is usually for a salad with tons of texture like this Easy Garden Kale Salad with Lemon Dressing. Although the lemon dressing for that recipe contains our Noubess spices, a simple vinaigrette is easy to prepare with common ingredients you always have in your kitchen.
About The recipe
This lemon vinaigrette is one of my favorite salad dressings. I usually make it when craving for a lemony taste. In the Caribbean, we love adding lemon to many dishes. For example, to bring out the flavors of legumes or stews, adding a few drops of lemon juice at the end of cooking is not uncommon.
The ingredients for the recipe
Here’s what you will need.
- Fresh lemon juice – acid is always needed for salad dressings
- Honey – to add a little bit of sweetness. You can also substitute it with maple syrup.
- Garlic – I use frozen garlic to grate. Much easier to grate using a grater. Chopping is not allowed here!
- Smoked Paprika – for a smoky flavor
- Fresh thyme – substitute with Noubess Beau Monde Seasoning for a stronger herbal seasoning flavor.
- Salt and Pepper, to taste – must-have ingredients in your vinaigrette.
Ready to make the salad dressing?
- Juice the lemons
- Grate the garlic.
- Measure the salt, pepper, and paprika, and thyme leaves
- Combine the lemon juice, honey, and spices until well blended. (Use 3 parts lemon to 4 parts oil)
- Drizzle the oil into the lemon, honey, and herb and spices mixture while whisking. Whisk continuously until all the ingredients are well incorporated, and the dressing is emulsified.
How to store and use lemon vinaigrette
This lemon vinaigrette is not only great with leafy and roasted vegetable salad, but it is also perfect for grains salads. To properly store, use an airtight container or mason jar to save the dressing for up to 1 week in the refrigerator.
- Grains salads may be farro, quinoa, rice, couscous, and even large grains of corn.
- Drizzle over grilled meat, seafood, or poultry for a tangy and sizzling taste.
- Drizzle over grilled or roasted vegetables for a tangy taste.
Tips and Notes
- Use mustard for a more tangy taste. The lemon contains lots of acids; (honey mustard or yellow mustard is optional).
- Add other fresh herbs and spices such as tarragon, dill, rosemary leaves, parsley, and Italian Herbs Seasoning blend.
- 1/4 cup fresh lemon juice
- 1 small garlic clove grated
- 1/4 teaspoon sea salt more to taste
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper
- 1/2 teaspoon honey or maple syrup optional
- 1/4 to 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fresh or dried thyme or other herbs such as tarragon, rosemary leaves, or parsley.
- In a small bowl, whisk together the lemon juice, garlic, smoked paprika, salt, pepper, thyme, and honey.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified.
- Store in the fridge for up to 1 week.
- Makes 1/2 cup. The olive oil will solidify in the fridge.
- Let the dressing sit at room temp for a few minutes to soften and stir before using.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.