Lemon Dijon Vinaigrette

By Ann Fulton

Four basic ingredients create a bright, punchy vinaigrette that holds its emulsification beautifully and adds exceptional flavor to a wide range of salads. 
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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.

Four basic ingredients create a bright, punchy vinaigrette that holds its emulsification beautifully and adds exceptional flavor to a wide range of salads. 

Tip: If you don’t use a kitchen scale to measure ingredients, you may be surprised how easy it is. The accuracy it provides also means your vinaigrette will have the exact flavor intended, and baked goods and other recipes will come out perfectly too. Cleanup is also easier, as you don’t have to wash all the measuring cups and spoons! For added ease and convenience, I try to always provide weights in addition to volume measurements in my recipes. 

Four basic ingredients create a bright, punchy vinaigrette that holds its emulsification beautifully and adds exceptional flavor to a wide range of salads. 

The color is appealing and the flavor is equally so. I especially love how this vinaigrette holds its emulsion. It’s so versatile too. I’ve even mixed a little dressing into a can of drained, chunked wild salmon and added that to the leftover salad for a super speedy, completely satisfying meal.

Exceptional flavor and versatility are the hallmarks of this vibrant salad, which makes a meal out of virtually any protein, from chicken and pork to salmon, shrimp, steak, and burgers. Plus, the prep is nearly effortless when using a package of pre-shredded Brussels sprouts!

I frequently use Lemon Dijon Vinaigrette on this Brussels sprouts salad. The dressing adds exceptional flavor to a short list of ingredients, and the salad is versatile and needs only a simple protein to create a complete meal. Plus, the prep is nearly effortless when using a package of pre-shredded Brussels sprouts!

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Lemon Dijon Vinaigrette
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: ~ ¾ cup
Four basic ingredients create a bright, punchy vinaigrette that holds its emulsification beautifully and adds exceptional flavor to a wide range of salads. 
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

* If you prefer a milder vinaigrette, use 6 tablespoons (84ml) extra-virgin olive oil instead of ⅓ cup.

• The vinaigrette complements hearty greens like shredded Brussels sprouts, thinly sliced baby bok choy, shredded kale, cabbage, or a bag of coleslaw mix. It will also add something special to chopped hearts of romaine, baby arugula, and spinach.

 Use the vinaigrette as a dressing for grain-based salads too. Brown rice, quinoa, wheat berries, farro, Italian couscous, and bulgur would all be good options.

• Other uses: To add flavor to plain fish, chicken, and pork, drizzle the cooked meat with some of the vinaigrette. I have yet to try it as a marinade for grilled chicken, but I think it would be delicious.

• I highly recommend the shallot, and tend to go heavy on it. In a pinch, you could substitute minced yellow or sweet onion – the white part of a leek would likely be nice too. If you enjoy garlic, don’t hesitate to add a minced clove to the mix.

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A speedy way to elevate a simple weeknight meal, this versatile sauce pairs perfectly with chicken, pork, fish, veggies, and so much more!

One of many ways the Lemon Dijon Vinaigrette will make a deliciously easy dinner out of basic ingredients. Pictured are a favorite Brussels Sprouts Salad and super simple and always moist and tender Cold Seared Pork Chops.

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