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Mindful Cuisine’s Lemon Vinaigrette
June 16, 2020
Ingredients
- 1/2 cup fresh lemon juice (from about 4 medium lemons)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 teaspoons honey
- Zest from 1 lemon, finely grated on a Microplane
- 1 cup extra-virgin olive oil
- 1/4 cup sunflower oil
- 1/4 cup fresh chives, finely chopped (optional)
Instructions
- In an 8-ounce mason jar with a lid, add the lemon juice with the salt, pepper and honey.
- Vigorously shake the jar until the mixture is well-combined.
- Add the lemon zest and shake again.
- Add in the olive oil and sunflower oil, and shake again.
- Taste for seasoning.
- This dressing can be stored in a covered container in the refrigerator for several weeks.
- If using the chives, add just before using.
- Once the chives are added, the dressing will last only 3 or 4 days.
