Lemon herb dressing adds zest – but no carbs – to a salad. On these bright days, it’s a joy to go out on the deck to check on my rosemary, basil, parsley, cilantro and thyme. I have lots of herbs to harvest, so I’m searching for ways to use them.
I tried a beautifully simple recipe for a lemon-herb salad dressing one night last week. It was so good, I used the dressing in the next day’s lunch salad.
That evening, looking for a reason to have the dressing yet again, I stirred it into a mix of albacore tuna and cannellini beans. The result: A light yet hearty main dish salad that I plan to make a few times this summer.
The following recipe allows lots of room for creativity, depending on what fresh herbs are available. The addition of a small amount of Dijon mustard makes the dressing very easy to emulsify: Whip the dressing with a hand-held blender or in a mini blender and the dressing becomes light and “creamy.”
The following is adapted from the blog Laughing Spatula.
Lemon Herb Dressing
- 1 lemon, juiced
- 1 or more tbsp Grey Poupon Dijon mustard start with small amount, add more to taste
- 1/4 cup apple cider vinegar
- 3/4 cup olive (preferred) canola or vegetable oil
- 1/2 tsp pre-chopped garlic (from jar)
- 1/2 tsp salt (kosher salt if available)
- 1/4 tsp ground pepper
- 2 tbsp chopped, fresh herbs (use what you have, mix or match, but skip the cilantro.)
- 1 tbsp water
- Mix everything together, blend with hand blender or mini blender.
- Refrigerate up to five days (if it lasts that long!)