Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
-Oscar Wilde, Poet

The refrigerator light goes on...

The ingredients for a vinaigrette are more important than with other dressings. Use the highest quality olive oil. I have quality inexpensive oil that I cook with, but a rich, mellow Tuscan oil should be used for a recipe such as this one. There is a difference in price, but it will show in the final flavor of your dressing.

Lemon Juice

I don’t use bottled lemon juice. I feel that bottled juice does not taste anything like fresh squeezed lemon juice. This is because it is usually made from varying concentrations of lemon juice, water and lemon oil.

Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks). The juice of one lemon varies greatly. A large lemon has about 4 tablespoons of lemon juice but when a recipe calls for the juice of one lemon, you never really know. Start with 2 tablespoons and increase the amount for taste. If you must use bottled lemon juice, shake the bottle well. Use equivalent amounts of bottled to fresh lemon juice in a recipe.

Lemon Vinaigrette

Servings = 4 | Serving size =1 1/2 tablespoons dressing

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This vinaigrette keeps well in the refrigerator.

2 Tbsp	extra virgin olive oil
1 Tbsp	lemon juice
1 tsp	pure maple syrup
2 tsp	coarse ground mustard
1/8 tsp	dried tarragon
1/8 tsp	salt
	fresh ground black pepper (to taste)

Place olive oil, lemon juice, maple syrup, mustard, tarragon, salt and pepper in a small bowl and whisk until well blended.

Chill for at least 20 minutes before serving.