Category Archives: Dressings

Lemon-Dill Vinaigrette

Go look at your favorite bottle of store-bought salad dressing. I can guarantee you the words “canola oil” or “soybean oil” occur somewhere on the label. Perhaps even some chemical additives and a heaping dose of sugar to mask the awfulness of the vegetable oils. Yuck.

It’s a crying shame, but if you want delicious, high-quality salad dressing with no funky business in it, you’re making it at home.

Thank goodness you’ve stumbled on this one!

Easy? Check

Delicious? Check.

Nothing but real food ingredients? Check.

The freshness of the dill, the tartness of the lemon, and the thick, buttery texture of this vinaigrette combine to make something magical. It’s easy to make, and you can enjoy it over roasted veggies, drizzled over a nice piece of salmon, or on a salad, of course.

(We used it on some roasted broccoli and it eclipsed pretty much everything else on the plate. When does that ever happen with broccoli??)

Enjoy!

Yields approx. 1 cup.

Active Time: 10 minutes, Total Time: 10 minutes

Ingredients:Lemon Dill Vinaigrette Ingredients

  • ¼ cup fresh dill
  • ¼ cup white wine vinegar
  • ½ cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 small shallots
  • 2 teaspoons brown mustard
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions:

Easy way:

Coarsely chop dill and shallots. Combine all ingredients and puree with immersion blender or in food processor.

Not quite so easy way (i.e., if you don’t have an immersion blender or food processor):

Mince dill and shallots. Combine all ingredients other than oil. Emulsification is key to getting the thick and creamy texture, so you’re going to need to whisk vigorously as you add oil in slowly. Start with a few drops of oil, and work up to a small stream. You can’t add the oil too slow, but you can easily add it too quickly, so err on the side of caution. You’ll see it start to thicken up, when this happens, it’s OK to add the oil a little more quickly. Continuously whisk the entire time until dressing is emulsified and smooth. Emulsification is tricky, and can take some practice. Don’t beat yourself up if it doesn’t set up—it’ll still taste fantastic!

(Hint: if you plan on making your own dressings and mayos, make an immersion blender your next kitchen-related purchase. You won’t regret it. You can find a decent one for $50-$90 and you will use it for a lifetime!)

Keep the dressing in the fridge. It tastes best after a day or so, but can be used immediately. Theoretically it should last a week refrigerated, but we’ve actually never found out, since it gets poured on everything! Seriously.

 

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