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5 from 1 vote

Lemon Vinaigrette Recipe

A very lemony vinaigrette with added champagne vinegar and herbs de provence, perfect for a bright crisp salad.
Course: Salad Dressing
Cuisine: French
Author: Angela Roberts


  • 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


  • 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.


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.