Lemon Basil Vinaigrette for Simple Greens

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper to taste

Steps

1. 1 In a small bowl, whisk together the lemon juice, vinegar, Dijon mustard, and minced garlic.
2. 2 Add the chopped basil leaves and honey or maple syrup, then whisk to combine.
3. 3 Slowly drizzle in the olive oil while whisking constantly to emulsify.
4. 4 Season with salt and freshly ground black pepper to taste.
5. 5 Taste and adjust seasoning or tanginess if needed.

Equipment

• Whisk
• Small bowl

Variations

• Add a splash of white wine or water if the vinaigrette thickens in the fridge.
• For a spicy kick, add a pinch of red pepper flakes.

Substitutions

• If basil isn't available, substitute with parsley or cilantro.
• Use lemon juice substitute if necessary.

Pairings

• Perfect with a fresh garden salad.
• Pairs well with crusty bread for dipping.

Nutrition

Tips

• For a smoother vinaigrette, blend all ingredients in a mini food processor or blender.
• This vinaigrette keeps well in the fridge for up to a week, so make a big batch!

Storage

Store in an airtight container in the refrigerator for up to one week. Shake well before use.

Freezing: Does not freeze well due to the olive oil separating.

Serving Suggestions

• Toss with a simple mix of baby spinach and arugula.
• Pair with grilled chicken or shrimp for a light main course.

FAQ