“Make and Shake” this Meyer Lemon Vinaigrette in a Mason jar in just minutes. Store in the fridge for up to two weeks. Better than any bottled dressing!
My Mom always made dressing this way, and so that is how I do it as well. It’s fast, easy, and you just pop it in the fridge after dinner.
I can’t tell you how many times people have asked for this recipe. Once you see how simple it is, you’ll make this over and over skipping the bottled dressings…
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How To Make Meyer Lemon Vinaigrette:
- Add the sea salt, pepper, Dijon dressing, extra virgin olive oil, and Meyer lemon juice in the pint jar.
- Place the lid on the jar and shake for about a minute or two until well combined.
- Store chilled in the refrigerator, take out about 30 minutes before reusing and shake right before pouring on salad.
Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties, and introduced to the United States from China in the early 20th century by Frank Meyer. It is believed that this sweeter lemon was developed as a cross between a regular lemon and a mandarin orange.
Meyer lemons are smaller, rounder, and have smoother thin skins that are orangy yellow.
Regular lemons are always available, but Meyer lemons are seasonal. You are most likely to find them in stores from December through May.
Yes, it must be refrigerated.
Store chilled in the refrigerator, and place it on the counter about 30 minutes before your ready to use it. Whisk or shake it in a jar to combine, before pouring over salad.
On average, one medium-sized lemon yields 2 tablespoons of lemon juice.
A vinaigrette is a salad dressing (or marinade) made from oil and either an acid, usually vinegar, or lemon juice. Salt, pepper, and other herbs, spices, and flavorings are added to customize the flavor.
Traditionally, a vinaigrette is made from 3 parts oil to 1 part vinegar ratio, mixed into a stable emulsion. However, it can also be used to describe recipes with different proportions and for unstable emulsions which last only a short time before separating into layers.
How To Serve Lemon Vinaigrette:
Serve the Meyer lemon vinaigrette over a simple green salad, I love it over fresh spinach and a few shaves of good parmesan cheese…for a fast easy weeknight salad!
Even More Lemon Vinaigrette Recipes:
More Of MY Lemon Recipes:
One thing I am never out of in my kitchen is LEMONS! They add a fresh brightness to any dish, and I am always looking for creative new ways to use and store their juice, you could say this is one of my favorite ingredients in cooking, and hope you enjoy using them in more dishes too!
All The Best Dishes,
Lisa XO
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Meyer Lemon Vinaigrette
Equipment
Ingredients
- 1/4 cup Meyer lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon Kosher sea salt
- 1/4 teaspoon fresh cracked pepper
- 2 tablespoons Dijon Mustard
Instructions
- Add the sea salt, pepper, Dijon dressing, extra virgin olive oil, and Meyer lemon juice in the pint jar.
- Place the lid on the jar and shake for about a minute or two until well combined.
- Store chilled in the refrigerator, take out about 30 minutes before reusing, and shake right before pouring on salad.
Such a great homemade salad dressing for summer! We love this tasty dressing on heirloom tomatoes!
So glad you love it Jessica! Isn’t it easy? Keep enjoying your tomatoes this Summer…