A zingy, lemon herb vinaigrette. A delicious, simple herb salad dressing that anyone can make. Whizz one up in just a few minutes and drizzle on salads, greens, use as a dip or a marinade for raw veggies. I wouldn’t be without this one!
Ingredients and substitutions.
An easy, winning homemade salad dressing, this recipe is based on French vinaigrette.
A classic French vinaigrette combines oil, vinegar, salt and pepper using a ratio of 1 part vinegar to 3 parts oil to guarantee its success.
This dressing is versatile and you can add any herbs you like to it. You can even swap out the lemon for a good quality raw vinegar like apple cider vinegar.
I like to make this lemon herb vinaigrette, which has become a staple in my kitchen, for pouring over salads and leafy greens.
A homemade fresh herb salad dressing for your vibrant bowl of raw food goodness. It’s especially good in Summer lightly drizzled over sliced tomatoes.
Salt - Sea salt and Himalayan salt are both known to have retained their natural minerals compared with table salt, which is stripped of its own natural goodness. I like Cornish sea salt.
Pepper - you can use black or white pepper. Please do use what you prefer.
Lemon juice - substitute with a good quality raw red wine vinegar if you prefer. It’ll taste just like magic.
Extra virgin olive oil
Dijon mustard
Maple syrup - you can swap it for you preferred sweetener.
Fresh thyme - swap it with dried thyme if this is what you have. I've a small pot of fresh thyme sitting outside of my kitchen door looking beautiful, so this what I'm going with.
Fresh parsley
Salad dressings you may like:
Recipe
Lemon herb vinaigrette (quick and easy)
Equipment
- Bowl.
- fork or whisk.
- jar with a lid for storing in the fridge.
Ingredients
- 3 tablespoon extra virgin olive oil.
- 1 tablespoon freshly squeezed lemon juice.
- 1 teaspoon dijon mustard.
- 1 teaspoon maple syrup.
- 1 teaspoon very finely chopped fresh parsley.
- ¼ teaspoon fresh thyme leaves.
- A pinch of salt and freshly ground black pepper.
Instructions
- Add salt and pepper to your bowl with the lemon juice and mix for a minute or two.
- Add in the extra virgin olive oil, the dijon mustard and maple syrup then mix together with a fork or a whisk until fully combined. You’ll need to watch to see the oil and vinegar are fully emulsified with the mustard and there are no lumps.
- Stir in the fresh herbs. Taste test and add more seasoning if necessary.
Notes
Hey, did you like this recipe? If so it would mean the world to me if you would please Pin this to your Pinterest boards or even share it on social media so others can find it too.
I’m off for some tea.
Love raw food.
XOXO
Juliette
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