Honey Lemon Vinaigrette & How to Stock for Dressings

Making a few homemade salad dressings ahead of time is a great way to make it WAY more likely you'll eat more salads. This recipe is a lovely, fresh and nutrition-packed dressing that will liven up your greens and get you in the dressing-making habit.  I've included a few tips for that below.

I like to have a few staples on hand to make different kinds of vinaigrettes and other salad dressings, so I can keep my salad routine interesting, flavorful and varied. 

Here are good staples to keep in mind. You can start with just a few and build your stock over time.

Dry Pantry Dressing Staples

  • Balsamic Vinegar (A high quality one is worth the money)
  • Extra Virgin Olive Oil (Look for single origin, which means coming from only one country)
  • Sea Salt and Peppermill with Black Peppercorns
  • Apple Cider Vinegar
  • Red Wine Vinegar
  • Rice Vinegar (original)
  • Tamari or Dark Soy Sauce (low sodium)
  • Toasted Sesame Oil
  • Canola Oil
  • Peanut Oil
  • Dried Dill Weed
  • Shallots/Red Onion
  • Anchovies (Canned)

Fresh/Refrigerated Dressing Staples

  • Lemon/Lime
  • Dijon or other Brown Mustard
  • Parsley
  • Mayonnaise
  • Fresh Ginger Root
  • Stems of Cilantro and Parsley can be Blended in a Blended Dressing
  • Avocado 
  • Leftover Pickle Juice
  • Egg Yolk
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Honey Lemon Vinaigrette

Yields: 1 cup vinaigrette

Serves: Covers about 10-12 salads.

Ingredients:

  • 2 large lemons
  • ⅔ cup olive oil
  • ½ small shallot (optional)
  • 1 or 2 cloves garlic (adjust to taste)
  • 3 teaspoons honey
  • ¼ cup parsley leaves
  • ½ teaspoon salt (adjust to taste)

Directions:

Mince garlic cloves. Remove the parsley stems and save for stock. Rough chop the parsley.

Roll lemons under your forearm to release juices before slicing in half. [Tip: Zest them first if you need zest for another recipe. Can keep in a small amount of oil in the fridge for a week or so until use.]

Juice lemons and add to small bowl. Add remaining ingredients and whisk well to emulsify. Taste with a lettuce leaf and adjust ingredients to your taste.

Label and date before refrigeration.

Empowered Kitchen Tip:

I recommend doubling this recipe so you always have a stock of it in your refrigerator.