When life gives you lemons, everything in the kitchen is so much brighter, so give a sunshine lift to all your summer salads with this zesty lemon dressing.
Lemon dressing
Lemons are a truly wonderful fruit. With a fragrance that just shouts ‘summer’ and juice that acts as a flavour enhancer on just about anything, they are one of nature’s great gifts and I never want to be without them in the kitchen.
See also
- Italian dressing, an American favourite with red wine vinegar, herbs and a little heat
- Enjoy this tasty Greek dressing on robust Mediterranean dishes
- Balsamic dressing, a rich full flavoured vinaigrette with depth and a touch of sweetness
That’s why this lemon salad dressing is a great one to add to your repertoire. It’s fresh and zingy with plenty of lemon flavour from both juice and zest. Simple and classic, I haven’t added herbs or spices and allow the lemon to shine through.
Keep it in your ‘wardrobe’ of salad dressings for days when you want to lift dishes with a sunshine taste. Perfect for whenever you want to introduce a taste of the Mediterranean to your table, I promise you will want to make this easy dressing again and again.
Why make lemon dressing
- homemade dressing is fresh and free of nasty additives
- you get better ingredients for the price
- lively, zesty and full of sunshine
Lemon dressing ingredients ingredients
- Olive oil – good quality extra virgin olive oil, natural and unprocessed
- Lemon – unwaxed, as you want zest and juice
- Honey – just a touch of balancing sweetness
- Dijon mustard – helps to create an emulsion without resulting in a mustard flavoured dressing
- Seasoning – salt and black pepper
How to make lemon dressing – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – First, take the lemon and roll it under your hand on the worktop with a little gentle pressure so that you break down the fibres inside. This will maximize the juice you can get from the lemon.
Take a jar with a wide neck and a lid, and zest the lemon straight into the jar. I find a Microplane style grater the best way to do this.
When you have zested your lemon, cut it in half and squeeze the juice. You will want about twice as much oil as juice, so if you prefer to measure rather than judge by eye, check how much you have before you pour the juice into the jar with the zest.
Helen’s Pro Tip
Always zest the whole lemon before cutting and juicing.
Step Two – Now add the olive oil (about twice the volume of the lemon juice) and the rest of the ingredients.
Screw the lid on tightly and shake well to combine the ingredients until they form an emulsified dressing. Taste to check that you are happy with the seasoning and adjust if necessary.
If you prefer, you can use a funnel to decant the dressing into an attractive bottle to serve. Allow the dressing to stand for 30 minutes so that the flavours have time to meld before serving at room temperature.
Serving suggestion
Enjoy this delicious lemon dressing on all your favourite salads. It adds fresh and vibrant flavours to anything from a simple green salad or a vegetable chopped salad to robust chickpeas and other pulses
It is especially good on my courgette salad and would pair well with cold chicken too.
Serve at room temperature, bringing the dressing out of the fridge half an hour before serving, as olive oil can solidify when cold.
Variations
- Add a small clove of finely minced garlic.
- Add finely chopped herbs – try dill, basil or parsley.
- Use a light maple syrup instead of honey for a vegan dressing.
Storage
Fridge – Store your lemon dressing in a sealed jar or bottle in the fridge for up to five days, or three days if you used fresh herbs and/or garlic.
Freezer – Can be frozen in a sealed jar. You will lose some of the zesty flavour but too much.
Hints and tips
- Rolling the lemon before squeezing will produce far more juice.
- Always zest before squeezing.
- Serve lemon dressing at room temperature, as olive oil can solidify in the fridge.
FAQs
You can dress a salad with just a squeeze of lemon juice if you like, but this is a proper dressing recipe!
This is a reasonably light dressing with no nasty additives (that’s the benefit of making your dressing at home). Caloriewise, most dressings are best enjoyed in moderation but this one isn’t bad.
Lemon juice from a bottle is never the same, so squeeze it fresh.
More salad dressings
- Tahini dressing seven ways – lemon, garlic, Italian and more ways with tahini dressings
- Easy pesto salad dressing – a delicious Italian dressing that is perfect with pizza
- Honey mustard dressing – an American favourite
Lemon Dressing
Ingredients
- 1 lemon (unwaxed)
- 6 tbsp extra virgin olive oil (double the quantity of lemon juice)
- 1 tbsp honey
- 1 tsp Dijon mustard
- salt and black pepper (to taste)
Instructions
- Roll the lemon to release the juices. Zest with a microplane grater into a large clean jar with a tight fitting lid.1 lemon
- Cut the lemon in half and juice. You may want to measure the juice before adding it to the zest in the jar.
- Add the olive oil – about twice the volume of the lemon juice. Then add the remaining ingredients (mustard, honey and seasoning). Put the lid on tight and shake well to make an emulsion.6 tbsp extra virgin olive oil, 1 tbsp honey, 1 tsp Dijon mustard, salt and black pepper
- If you prefer, you can decant the dressing into an attractive bottle to serve. Allow to stand for half an hour before serving to allow the flavours to combine. Store leftovers in the fridge but serve at room temperature.
Notes
Hints and tips
- Rolling the lemon before squeezing will produce far more juice.
- Always zest before squeezing.
- Serve lemon dressing at room temperature, as olive oil can solidify in the fridge.
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