Lemon Herb Dressing
Earlier this year, I vowed to start making more homemade dressings and consuming less pre-packaged dressings. Of course, there are a few dressings I love and can’t live without, but for the most part you won’t see my refrigerator door loaded with salad dressings. I love to cook with lemons and had yet to make a dressing with them.
Since my herb garden is overflowing right now I figured this was an ideal dressing to make. Plus, who doesn’t love a light and refreshing dressing during the dog-days of summer? I also did a little experimenting and marinaded some chicken with this dressing (only for 30 minutes). Baked it with shallots and slices of lemon and garlic. It was divine.
Adapted from: Everyday Food, April 2012
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 2 tsp honey
- 2 tsp dijon mustard
- 1/3 cup olive oil
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- salt and pepper
- In a pint size mason jar (with lid) add the lemon juice and lemon zest. Followed by the honey, dijon mustard, and olive oil. Next up, add the freshly chopped chives, parsley, and dill; followed by salt and pepper to taste. Seal lid and shake until all ingredients are well incorporated. Refrigerate for up to 5 days.