Four basic ingredients create a bright, punchy vinaigrette that holds its emulsification beautifully and adds exceptional flavor to a wide range of salads.
When I first developed this dressing, I wanted to call it Sunshine Vinaigrette. The golden hue and beautifully emulsified consistency feels like a ray of light, while the flavor is bright and tangy without being overwhelming.
To better convey what is in the vinaigrette, I ultimately took a more straight-forward (if not less imaginative!) approach.
While Dijon can sometimes be pungent, it toes the line here. And while minced yellow onion could be used in place of the shallot in a pinch, the shallot does provide something special. Its flavor is mild, and it softens into a velvety texture that stays suspended in the emulsified vinaigrette. I think the shallot is special and tend to go heavy on it.
I most often drizzle this punchy vinaigrette over finely shredded Brussels sprouts (they are also referred to as shaved). The linked recipe is a family favorite, which needs only a simple protein to create a complete meal. (Personal favorites are this seared salmon and these pork chops. Both are quick, by the way.)
The vinaigrette is quite versatile, however, and can also be used to top traditional mixed green salads and other hearty greens like kale, cabbage, spinach, and bok choy. Or drizzle it over asparagus, broccolini, green beans, or roasted potatoes.
I’ve used the sunny vinaigrette on brown rice and quinoa salads, as well, and I wouldn’t hesitate to pair with wheat berries, farro, Italian couscous, or bulgur.
Additionally, to add flavor to plain fish, chicken, and pork, you could spoon some of the vinaigrette overtop. I have yet to try it as a marinade for grilled chicken or pork tenderloin, but I think it would be delicious.
It’s one of those vinaigrettes that will perk up the most basic of ingredients and add flavorful flair to your weeknight cooking. Equally worthy of company, I often make a double batch as it will safely keep for a week. That said, I’ve kept a batch for over two weeks and it still tasted great.
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Lemon Dijon Vinaigrette
Ingredients
- 3 tablespoons (45ml) freshly squeezed lemon juice
- 2 tablespoons (30g) Dijon mustard
- 1 small shallot, minced (2-3 tablespoons)
- ½ teaspoon kosher salt and freshly ground pepper to taste
- ⅓ cup (74ml) extra-virgin olive oil*
Instructions
- Whisk the lemon juice, mustard, shallot, salt, and pepper together in a small bowl or jar with a tight-fitting lid. Slowly whisk in oil until incorporated and the vinaigrette is thick. Or, add the oil, place the lid on the jar, and shake until thick and creamy.
- Make-ahead tip: The vinaigrette may be prepared in advance. It can sit on the counter for up to 2 hours before using and will keep in the refrigerator for at least a week – I've kept a double batch on hand for over 2 weeks and it was still delicous.
- Leftovers: I often use this vinaigrette on this Brussels Sprout Salad and have enough for two salads. Depending on how liberally you like to dress your salads, however, you may have enough for a full batch plus a half recipe. Or enjoy on other tossed salads (see recipe notes).
Notes
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