Lemon Vinaigrette Recipe
A very lemony vinaigrette with added champagne vinegar and herbs de provence, perfect for a bright crisp salad.
Recipe type: Salad Dressing
Cuisine: French
  • juice of ½ lemon
  • zest of ½ lemon
  • 2 tablespoons champagne vinegar
  • 1 tablespoon dijon mustard
  • 6 to 8 tablespoons extra virgin olive oil
  • ½ teaspoon herbs de provence
  • sea salt, black pepper
  1. Mix lemon juice, zest and vinegar together with dijon mustard.
  2. Slowly add olive oil or add and shake in jar.
  3. Add herbs, salt, pepper to taste.
  4. You can reserve the herbs for the salad along with the zest.
  5. Toss greens first with just enough dressing, not overdoing. How much you use will depend on how many greens you use.
In this salad, I used one bag of romaine lettuce and three to four handfuls of arugula.
I added in crumbled feta cheese and soft hard boiled eggs.
Recipe by Spinach Tiger at https://spinachtiger.com/lemon-vinaigrette-recipe-soft-hard-boiled-eggs/