Ultra Lemon Y Citrus Vinaigrette Recipes

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

ULTRA LEMON-Y CITRUS VINAIGRETTE

Steps:

• Garlic and Lemon Oil: Using a vegetable peeler, remove the yellow part of the rind from the lemon, avoiding any of the bitter white pith and place it in a small sauce pan. Whack the garlic gloves on a cutting board with the side of a knife and add the cloves with their skins to the same saucepan. Place the whole sprigs of thyme into the pan, pour the oil over everything and heat gently over medium heat. When the garlic starts to sizzle, remove the pan from the heat and let cool to room temperature. Strain and store the oil in a bottle and keep refrigerated for up to a month or so. The oil may partially solidify in the fridge but will return to its fragrant liquid state if left at room temperature for half an hour or so or heated in the microwave for 20 to 30 seconds. Lemony Citrus Vinaigrette: Combine all ingredients in a jar with a tight fitting lid and shake vigorusly until the dressing is emulsified. *Note: Vinaigrette is basically a ratio of acid to oil. I prefer 1 part acid to 2 parts oil, although most other recipes will call for 3 parts oil. The lemon and lime juice should yield slightly more than 1/3 of a cup so 3/4 is where I'd begin with adding oil and add more according to your own taste.

CITRUS VINAIGRETTE

Steps:

• Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.

MIXED CITRUS VINAIGRETTE

Steps:

• Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

CITRUS VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

CITRUS VINAIGRETTE

Steps:

• combine all ingredients together and whisk until well incorporated.
• Drizzle 2-3 tsp of dressing over your salads.
• Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

LEMON VINAIGRETTE

Steps:

• In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
• In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)

LIGHT LEMON VINAIGRETTE

Steps:

• Gently stir the first five ingredients together, do not emulsify. Just before serving, add the fresh Thyme leaves.