Dressings 1 - 2 - 3
Vinegars Everyone always asks for a favorite salad dressing. I have come to love the punch of a Lemon Dijon Vinaigrette. I welcome the newest choices of vinegars available to create new fresh vinaigrettes. Growing up I remember White...
Everyone always asks for a favorite salad dressing. I have come to love the punch of a Lemon Dijon Vinaigrette. I welcome the newest choices of vinegars available to create new fresh vinaigrettes. Growing up I remember White and Red Wine and sometimes we would use Apple Cider vinegar, but that was about the extent of the options. Fig Balsamic and Red Raspberry are two favorites I always keep stocked. Someone recently shared a Pear infused White Balsamic and a Pomegranate Vinegar. I also enjoy Sherry vinegar and Herb infused vinegars too. Grey Poupon noted a classic vinaigrette and I will share this recipe along with my new favorite recipes that incorporate lemons.
Classic Dijon Vinaigrette by Grey Poupon
- ½ cup white wine vinegar (balsamic vinegar is offered as a substitution)
- 2 tablespoons Grey Poupon Dijon Mustard
- 4 cloves garlic, minced
- 1 tablespoon honey
- 1 ¼ cups olive oil
- ¼ teaspoon white pepper
- Blend the first four ingredients in blender until well blended.
- Add the oil and pepper and blend an additional 15 seconds.
- Use this to dress salad greens or a classic Nicoise Potato Salad.
- Other ideas, check out greypoupon.com
Fresh Lemon Dijon Dressing
- 1 shallot peeled and finely chopped
- 2 - 3 clove garlic, finely grated on a rasp
- 1 bunch of parsley, stems removed
- ¼ cup lemon juice, fresh squeezed
- ½ teaspoon salt
- fresh ground pepper to taste
- 2 tablespoons Dijon mustard
- ½ cup olive oil
- In a food processor, or in a small bowl, whisk to combine shallot, parsley, garlic, lemon juice, mustard salt and pepper.
- Add in oil slowly to combine.
- Taste for seasonings. This dressing can be made ahead.
A favorite local chef in Atlanta at Seed Kitchen and Bar offered the following recipe. Thank you to Doug Turbush for sharing a Roasted Lemon Vinaigrette. The roasting adds such flavors and depth to this dressing.
Roasted Lemon Vinaigrette:
Ingredients for creating Lemon Puree:
- 10 lemons, halved
- 3 garlic cloves, crushed
- 12 springs of thyme
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- Toss the lemons with the garlic, thyme, olive oil and salt and pepper.
- Place on a sheet pan.
- Roast at 350 degrees for about 15 minutes or until soft.
- Squeeze out the lemon puree through a basket strainer. This will yield about one cup of lemon puree.
To finish the Vinaigrette:
- ¾ cup champagne vinegar
- ½ cup honey
- 1 ½ cups olive oil
- Whisk the champagne vinegar with the lemon puree adding the honey and olive oil.
- Season to taste.
- Excellent dressing! The roasting of the lemons adds another layer of flavor.
What is your favorite salad dressing?