Lemon Garlic Vinaigrette

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We call it a vinaigrette, but in truth, this lemony garlic combo is so much more. We drizzle ours on fresh greens, roasted vegetables, and any grilled protein. It’s simple to make and keeps for seven to 10 days in the refrigerator.

This recipe yields 8 servings

INGREDIENTS

  • 2 lemons, pressed
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon honey
  • Zest of 1 lemon
  • 2 lemons, pressed
  • 85 grams olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 1 teaspoon honey
  • Zest of 1 lemon

Directions

  1. In a bowl, combine the lemon juice and lemon zest. 

  2. Add garlic*, black pepper, sea salt and honey.

  3. Begin whisking while slowly adding the olive oil until it emulsifies. 

  4. Add parsley and continue to whisk. 

TIPS

**Press garlic with the flat side of a knife, add a pinch of sea salt, then finely chop. This helps to prevent chunks in the vinaigrette and also intensifies the garlic flavor. 

**Use as a salad dressing or marinade for chicken or fish, or drizzle on the Roasted Vegetable Salad. 

**For a different flavor profile, substitute parsley with basil, oregano, or thyme.