The dressing worth knowing by heart. Lemon juice, a grated clove of garlic, Dijon and a touch of honey, whisked with olive oil until it thickens. Toss it with greens, spoon it over roasted vegetables, or use it on grains and beans.

Jeanine Donofrio and Phoebe Moore’s recipe from Love & Lemons, written out here in my own words.

Recipe by Willy Bear

Prep: 5 min
Total: 5 min
Makes: 6 servings
Level: easy

Recipe originally written in US cups. These are the original measures.

Ingredients

¼ cup (56 g) lemon juice, fresh
1 garlic clove, small, grated
1 tsp Dijon mustard
¼ tsp fine sea salt, plus more to taste
black pepper, freshly ground
½ tsp honey
¼ cup (50 g) olive oil, extra-virgin, or up to ⅓ cup for a milder dressing
½ tsp thyme, fresh or dried, optional

Equipment

Small bowl and whisk, or a jar with a tight-fitting lid
Microplane or fine grater

Method

Whisk. In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper and honey.
Add the oil. Drizzle in the olive oil while whisking, and keep whisking until the dressing thickens and comes together. Or put everything in a jar with a tight lid and shake.
Taste. If it is too sharp, whisk in a little more olive oil. Stir in the thyme if you are using it, and season to taste.

Storage + make ahead

Keeps in the fridge for up to a week. The olive oil firms up in the cold, so let it sit at room temperature for a few minutes and stir before using.

ricottabear.com/lemon-vinaigrette · US measures, metric in brackets

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Lemon Vinaigrette