Lemon Vinaigrette Recipe
A very lemony vinaigrette with added champagne vinegar and herbs de provence, perfect for a bright crisp salad.
Ingredients
- juice of 1/2 lemon
- zest of 1/2 lemon
- 2 tablespoons champagne vinegar
- 1 tablespoon dijon mustard
- 6 to 8 tablespoons extra virgin olive oil
- 1/2 teaspoon herbs de provence
- sea salt black pepper
Instructions
- Mix lemon juice, zest and vinegar together with dijon mustard.
- Slowly add olive oil or add and shake in jar.
- Add herbs, salt, pepper to taste.
- You can reserve the herbs for the salad along with the zest.
- Toss greens first with just enough dressing, not overdoing. How much you use will depend on how many greens you use.
Notes
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.
I added in crumbled feta cheese and soft hard boiled eggs.