Lemon-Dill Vinaigrette

Sign up to save this recipe to your profile
3/4 cup Easy
PREVIOUS: Shortbread Lemon Bars NEXT: Preserved Lemon and Bitters Vinaigrette

Ingredients (8)

  • Finely grated zest of 1 lemon (about 1 teaspoon)
  • 1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
  • 1 tablespoon finely chopped fresh dill
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon granulated sugar
  • Freshly ground black pepper
  • 6 tablespoons canola oil


The classic lemon-dill combo is delicious not just on salads but also over boiled potatoes, fish, or grilled chicken.

Game plan: If you’re making the dressing ahead of time, add the chopped dill just before serving.


Place all ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper as needed. Serve immediately.
Load Comments

Recommended from Chowhound