This is a super easy go-to vinaigrette. The recipe makes a little more than a cup, which is plenty for several salads. If you have more than what you need, you can store in the fridge for up to 2 weeks in a glass jar with lid. Last fall we made a colorful, crunchy slaw with ancho chili pepitas that was fantastic with this dressing. More recently we made a lemon herb grilled chicken salad with quinoa, Spanish smoked oven roasted garbanzos and spring arugula mixed with baby spinach. Completely different salads, but both were the perfect pairing for our Simple Lemony Vinaigrette. If you’d like to give these a try, you’ll find the link to both salads below, OR save these recipes for a good summer feast idea ~ it’ll be great!
INGREDIENTS
Makes approximately 1 Cup
- 3/4 C extra virgin olive oil
- 4 T fresh lemon juice
- 1 tsp fresh lemon zest
- 1-1/2 T minced garlic
- 1-1/2 tsp toasted cumin
- 1-1/2 tsp kosher salt
- 1-1/2 tsp cracked black pepper
In a medium bowl, add all ingredients and whisk until well incorporated. Keep refrigerated in sealed glass jar for up to one week
COOK’S NOTES:
- The cumin in this recipe is a great flavor for both suggested salads, however, if you’d like to brighten the dressing with green inspiration, you can substitute the cumin for fresh dill, mint or basil. Again, this will pair perfectly with the suggested salads.