After finishing the Whole30 challenge, I find that my plate no longer feels complete without a side of greens. My rice with every meal has been replaced with salads! I’ve always been a lover of all things sour. Whether it be in a savory dish or a dessert, I love lemons! I love the lemon scent, I love the way it taste and I also love its bright yellow colour. Did you know that yellow means joy? Well, if you didn’t, now you do! I say, if life gives you lemons, squeeze it out and make a vinaigrette! Add a bit of dill to brighten up the flavour and voila. This is a new vinaigrette I whipped up for my daily salad needs. I hope you enjoy it as much as I do!
- 1/2 medium shallot, minced
- 1 clove garlic, minced
- 2 tsp grainy dijon mustard
- 2 tsp honey
- 1 lemon, zested and juiced
- (approx. 1 tsp zest + 1/4 cup juice)
- 1/4 cup chopped fresh dill
- 3/4 cup extra virgin olive oil
- 1 tsp sea salt
- Place shallots, garlic, grainy dijon, honey, lemon zest, lemon juice, dill and sea salt in a mason jar. Stir to incorporate the honey.
- Add the olive oil then place the lid on tightly and shake it up!
- Always shake before use.
- This vinaigrette pairs well with cucumbers, tomatoes, greens (especially spinach) and seafood, namely prawns and salmon.
Good to Know:
- One medium shallot is approximately equal to 3 tablespoons minced shallots, so for this recipe I add one and a half tablespoons of minced shallots.
- 1 teaspoon dijon mustard can be used instead of 2 teaspoons of grainy dijon.
- I usually don’t measure my salt but I find 1 teaspoon of sea salt is just right for this vinaigrette. Add more or less depending on your preference.
- There’s more lemon taste in the zest than in the juice so if you want to add more lemony flavor to any dish, add some zest!
- I wouldn’t recommend using dried dill (although you can) because it doesn’t taste as good. Fresh is always better!