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Lemon Citrus Vinaigrette Dressing Recipe

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3.9 from 60 reviews

This Lemon Citrus Vinaigrette Dressing is a bright and tangy salad dressing featuring fresh lemon juice, garlic, Dijon mustard, and a touch of Parmesan cheese for creaminess. It blends quickly to create a smooth and flavorful vinaigrette that brightens up any salad, perfect for a refreshing, zesty addition to your meals.

  • Total Time: 10 minutes
  • Yield: 1 and 1/2 cups (10 servings)

Ingredients

Vinaigrette Ingredients

  • 2 teaspoons lemon zest
  • 2/3 cup fresh lemon juice (from at least 3 lemons)
  • 2 small cloves garlic (or 1 large clove)
  • 1 tablespoon Dijon mustard
  • 1 and 1/2 tablespoons granulated sugar
  • 1 teaspoon kosher salt (use 3/4 teaspoon if using table salt)
  • 1/4 teaspoon freshly cracked black pepper (more to taste)
  • 2 tablespoons Parmesan cheese (shredded)
  • 3/4 cup light flavored olive oil (or any vegetable oil)

Instructions

  1. Zest the Lemon: Use a microplane zester to zest 2 teaspoons of lemon from one lemon and add it to a blender.
  2. Juice the Lemons: Juice about 3 lemons until you have 2/3 cup of fresh lemon juice and add it to the blender with the zest.
  3. Add Garlic: Peel 2 small cloves of garlic (or 1 large clove) and add them to the blender to keep the garlic flavor balanced.
  4. Add Mustard and Seasoning: Add 1 tablespoon Dijon mustard, 1 and 1/2 tablespoons granulated sugar, 1 teaspoon kosher salt, and at least 1/4 teaspoon cracked black pepper to the blender.
  5. Add Parmesan Cheese: Add 2 tablespoons shredded Parmesan cheese to the blender. This ingredient is optional but adds a creamy texture and flavor.
  6. Blend the Ingredients: Secure the blender lid and blend everything until smooth, ensuring the garlic is well broken up.
  7. Emulsify with Olive Oil: With the blender running, slowly drizzle 3/4 cup light flavored olive oil through the top lid opening, blending until the vinaigrette is smooth and creamy.
  8. Serve: Pour the lemon citrus vinaigrette over your favorite salad, such as a Lemon Arugula Salad, and toss to coat.
  9. Store: Transfer the dressing to a sealed container and refrigerate for up to 5-7 days. Do not freeze.
  10. Yield: This recipe makes about 1 and 1/2 cups of dressing, enough for 10 servings.

Notes

  • Use fresh lemon juice for the best bright citrus flavor.
  • The Parmesan cheese adds creaminess but can be omitted to keep the dressing dairy-free.
  • Adjust garlic quantity to your taste preference to avoid overpowering the dressing.
  • Store the dressing in the refrigerator for up to one week; shaking or stirring before use is recommended as separation may occur.
  • Do not freeze the vinaigrette as it may separate and lose texture.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Blending
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/lemon-citrus-vinaigrette-dressing-recipe/