Lemon Dill Vinaigrette ~ Fresh and light, lemon dill vinaigrette is the perfect dressing for any salad with its herbaceous and citrus notes.Grilling is one of my favorite culinary aspects of summer. So far this summer I have grilled up lots and lots of meat, some fruit, and some veggies (none that I’ve shared here yet.) My other favorite culinary aspect of summer is all the fresh fruit and veggies. Berries, cucumbers, peppers, zucchini, melons, greens, tomatoes, green beans…I am making myself hungry just thinking about it all.
Of course fresh fruit and vegetables are available all year around in our grocery stores, but being able to get fresh local produce is something altogether special and only happens at this magical time of year…or at least where I live.
To lighten up my meals in all this heat, I’ve been eating a lot of salads. I think they taste better in the heat of summer. Sadly, I am not one that can eat a naked salad. I must have some kind of dressing or binder to bring it together. As much as I love creamy dressings, I like to save those for special occasions, plus I simply adore vinaigrettes.I’ll be sharing an easy Greek-inspired salad soon, but this dressing was so fantastic on its own that it deserved its own post. Lemon Dill Vinaigrette was the perfect topping for the salad I made, but I had some left over and it was fantastic as a marinade on chicken. I’m certain if I had any left, I could get creative and use it in other ways.
Lemon Dill Vinaigrette
- 3 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried dill
- 1/8 tsp salt; +/- to taste
- 1/8 tsp black pepper; +/- to taste
- 1 1/8 tsp sugar; +/- to taste
- 1/2 tbsp dijion mustard
- In a small bowl, whisk all the ingredients together until emulsified.
- Taste for salt/pepper, add more if needed.
- Cover and refrigerate until ready to use.
- Shake well before using.