If you are trying to reduce the amount of your sugar intake in your daily diet be sure to check the ingredient list of your salad dressing. I’ve read the back of a few bottles of dressing, and not recognized an ingredient or two. Now, I’m on a quest to make tasty, good-for-you salad dressings with fresh ingredients. Most of my favorite homemade dressings are listed in the salad category. This lemon vinaigrette is now one of my favorites because it doubles as a marinade. I like to make a big batch of this lemon vinaigrette when making Chicken Shish Kebab. It’s easy to add other spice blends to a small amount of the dressing to make quick and easy variations (for instance, Greek and Italian spice blends).
Lemon Vinaigrette and Marinade
Enough lemons to yield 1/2 cup of lemon juice (2 large juicy ones did the trick for me)
3 tablespoons of light colored vinegar (apple cider or coconut for AIP compliance)
1 tablespoon Dijon mustard
1 medium shallot, minced
1 handful of fresh flat leaf parsley, chopped
1 1/2 cups of quality extra virgin olive oil
salt
pepper (omit for AIP)
1) Squeeze fresh lemons until you get 1/2 cup.
2) Mince the shallot. I probably could have chopped mine finer, but I was hungry.
3) Mince the parsley.
4) Put everything in a bowl except the oil and parsley: lemon juice, vinegar, Dijon mustard, and shallots. Begin whisking the ingredients together while slowly drizzling in the oil. Whisk until thickened. Stir in the parley and then salt and pepper to taste.
5). Be sure to use quality olive oil. A friend gave me a bottle of Bariani Olive Oil as a gift and I’m hooked.
NOTE: you can easily adjust the amount you make by basically keeping a 3 to 1 ratio of the oil and acid. For example: 3/4 cups of olive oil and 1/4 cup lemon juice/vinegar.
Lemon Vinaigrette
Ingredients
- Enough lemons to yield 1/2 cup of lemon juice (2 large juicy ones did the trick for me)
- 3 tablespoons of low acid rice vinegar (apple cider or coconut for AIP compliance)
- 1 tablespoon Dijon mustard
- 1 medium shallot, minced
- 1 handful of fresh flat leaf parsley, chopped
- 1 1/2 cups of quality extra virgin olive oil
- salt
- pepper (omit for AIP)
Directions
- Step 1 1) Squeeze fresh lemons until you get 1/2 cup.
- Step 2 2) Mince the shallot and parley.
- Step 3 3) Put everything in the bowl except the oil and parsley: lemon juice, rice vinegar, Dijon mustard, and shallots. Begin whisking the ingredients together while slowly drizzling the oil. Continue whisking until thickened. Add parsley, and then salt and pepper to taste.
- Step 4 5). Be sure to use quality olive oil. A friend gave me a bottle of Bariani Olive Oil as a gift and I’m hooked.
- Step 5 NOTE: you can easily adjust the amount you make by basically keeping a 3 to 1 ratio of the oil and acid. For example: 3/4 cups of olive oil and 1/4 cup lemon juice/vinegar.
