Drizzle it over roasted veggies like potatoes, broccoli, Brussels sprouts, asparagus, fennel, or cauliflower.Use it as a marinade for cooked white beans, chickpeas, or French green lentils.Toss it with a cooked grain like farro, couscous, or quinoa and fresh herbs to make a hearty side dish.Of course, it’s a great way to dress up a simple green salad, but there are so many other delicious ways to use it. This lemon vinaigrette will keep in an airtight container or jar for up to 1 week in the fridge. Enjoy!įind the complete recipe with measurements below. Stir in the thyme, and season to taste with more oil, salt, and/or pepper. I recommend starting with a 1:1 ratio and adding more oil as needed.Īs you pour in the oil, whisk continuously until the dressing is emulsified. If I’m dressing heartier ingredients like roasted vegetables or potatoes, I want it to taste sharper, so I use a 1:1 ratio. If I’m tossing it with raw greens and vegetables, I want it to have a mellower flavor. As you’ll see in the recipe below, I make my lemon vinaigrette with varying amounts of oil. When you’re ready to make the dressing, add the lemon juice, garlic, mustard, honey, salt, and pepper to a small bowl, and whisk to combine.
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