Lemon-Dill Vinaigrette

Name: Lemon-Dill Vinaigrette
Yield: 3/4 cup
Ingredients: 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

Lemons Salad Healthy Vegan Vegetarian Mustard Condiments Herbs Dressings Easy Dijon Mustard

Save (71)

Rate

3/4 cup Easy

(0) Total: 10 mins

PREVIOUS: Creamy Lemon Sorbet 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

Nutritional Information

Calories128
Fat14.05g
Saturated fat1.04g
Trans fat0.06g
Carbs1.06g
Fiber0.1g
Sugar0.45g
Protein0.08g
Cholesterol
Sodium60.66mg
Nutritional Analysis per serving (6 servings) Powered by

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.

by Christine Gallary

Instructions

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

Sweet Potato Casserole in a Cocktail

(02:12)

Video from Holidays

The cure to your post-Friendsgiving blues lies in using the left over sweet potato casserole to make a beautiful cocktail for brunch the next day. Here Eamon Rockey shows you how.