Try this meyer lemon dijon vinaigrette, and you may find yourself passing right by the salad dressing aisle in your grocery store without a second glance like I do. Most bottled salad dressings I have no time for—they are too sweet, too gloopy, too filled with preservatives. And despite occasionally indulging in a dollop of Hidden Valley Ranch or Bleu Cheese dressing at a restaurant or family member’s house, I usually prefer to dress my salads with a bright vinaigrette.
And here’s the closely guarded secret salad dressing manufacturers don’t want you to know: it is insanely easy to make your own. Acid plus oil plus seasoning is really all it takes, and you can adjust the flavor to your own palate—or to complement whatever is in your salad that day. They’re so easy, I sometimes make them as I’m pulling together salad ingredients for the night, though I never regret making a larger batch and saving it in a mason jar for future use.
- In this recipe, I’m featuring the beautiful meyer lemon. Sort of a cross between a lemon and orange, the meyer lemon has a thinner peel and sweeter flesh and juice than a regular lemon. Meyer lemon season lasts from November through March, though I generally see them between the beginning of February through mid-March. My absolute favorite thing to do with them is to make a meyer lemon curd, but this meyer lemon dijon vinaigrette recipe is also up there. Try it, and you may be looking forward to meyer lemon season as much as I do!
- I use a half teaspoon of Penzey’s Sunny Paris seasoning mix in this vinaigrette. I adore this seasoning, particularly on eggs, and it’s wonderful in salad dressing. It includes dried purple shallots, chives, green peppercorn, French basil, French tarragon, chervil, bay leaf, and dill weed. But if you don’t have this seasoning, it is absolutely fine to replace with any dried herbs you want—a basic Italian seasoning blend or herbes de provence would work just fine. Or just salt and pepper!
Meyer Lemon Dijon Vinaigrette
A simple but flavorful vinaigrette featuring dijon mustard and meyer lemon juice.
- 2 T. meyer lemon juice (squeezed from 1-2 meyer lemons)
- 1 T. white wine vinegar
- 1 t. dijon mustard
- 1/2 t. Penzey's Sunny Paris seasoning
- 6 T. olive oil
- 1/2 t. salt
- 1/4 t. pepper
Whisk together lemon juice, vinegar, mustard, and Sunny Paris seasoning until smooth.
Slowly drizzle in olive oil as you continue to whisk. This will help the vinaigrette come together rather than separate.
Whisk in salt and pepper, and taste. Add more salt or pepper if desired.
Store in a small mason jar with a lid in the refrigerator, and shake briskly before using.
You can use regular lemon juice if you don't have meyer lemons—if it is too tart, add a spoonful of honey. You can also replace the Sunny Paris seasoning with herbes de provence or a basic Italian seasoning. Or omit entirely!