Lemon Herb Vinaigrette
A vinaigrette is an exercise in balance, requiring enough oil to soften the sharp edge of the citrus. Once emulsified, it clings to leaves rather than pooling at the bottom of the bowl.
The importance of the emulsion
Use a room-temperature lemon to extract the most juice. The secret to a lasting vinaigrette is adding the oil in a slow, steady stream while you keep the whisk moving constantly.
- small mixing bowl
- balloon whisk
- citrus reamer
What goes in.
- 3 tbspfresh lemon juice
- 1/2 cupextra virgin olive oil
- 1 clovegarlic, finely grated
- 2 tbspmixed fresh herbs (parsley, chives, oregano), minced
- 1/2 tspsea salt
- 1/4 tspblack pepper, freshly cracked
Steady stream, consistent pace
Do not pour the oil in all at once. Drizzle it drop by drop at first, whisking until the mixture becomes pale and thick before increasing the flow of oil.
The method.
Combine the base
In the small bowl, combine the lemon juice, grated garlic, salt, and pepper. Let this sit for two minutes so the salt dissolves.
Emulsify
Begin whisking the juice mixture rapidly. While whisking, slowly stream in the olive oil. Continue until the dressing looks creamy and thick.
Finish with herbs
Fold in the minced herbs using a spoon. Taste a leaf of lettuce dipped in the dressing to adjust the salt if necessary.
Other turns to take.
Creamy variation
Whisk in one teaspoon of Dijon mustard at the start; it acts as an emulsifier and makes the dressing thicker.
Sweetened variation
Add half a teaspoon of honey if you are dressing particularly bitter greens like radicchio or curly endive.
When it doesn't go to plan.
If the dressing separates after sitting, give it another vigorous whisking before serving.
Mince your herbs very finely so they distribute evenly across your salad rather than clumping together.
Store in a glass jar in the refrigerator for up to three days, but bring to room temperature before using, as the oil will solidify when chilled.
The ones that keep coming up.
Can I use bottled lemon juice?
Fresh juice provides a significantly brighter, cleaner profile that bottled versions lack due to preservation processes.
What if my dressing tastes too acidic?
Whisk in a little more olive oil to mellow the acidity of the lemon.
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