Mild Lemon- Or Red Wine–Olive Oil Vinaigrette

Looking for a light and flavorful vinaigrette to elevate your salads or blanched vegetables? This Mild Lemon- or Red Wine–Olive Oil Vinaigrette is the perfect choice. Whether you opt for zesty lemon juice or the subtle tang of red wine vinegar, this dressing adds a delightful brightness to any dish. Best made in smaller batches due to the citrus base, you’ll love the simplicity and versatility of this vinaigrette.

MAKES ABOUT ½ CUP

INGREDIENTS:

• 4 teaspoons lemon juice (from 1 lemon) or red wine vinegar
• 2 teaspoons water
• 1 teaspoon Dijon mustard
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• 1 small shallot, finely minced
• 6 tablespoons extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Combine all the ingredients in a small jar or squeeze bottle.
2. Seal the jar or bottle and shake vigorously until emulsified. The vinaigrette should come together into a smooth, well-blended mixture.
3. If using lemon juice, keep in mind that the vinaigrette will keep in the refrigerator for up to 1 week. If using red wine vinegar, it can last for up to 6 months when refrigerated.
4. Shake the vinaigrette vigorously before each use to ensure the flavors are well-distributed.
5. Drizzle this delightful vinaigrette over mild or peppery greens, or use it to dress up simple blanched vegetables. Enjoy the fresh and tangy flavors that this vinaigrette brings to your dishes!

SERVING OPTIONS:

The Mild Lemon- or Red Wine–Olive Oil Vinaigrette is a versatile dressing that pairs well with various dishes. Here are some serving options to enjoy this flavorful vinaigrette:

• Salads: Drizzle the vinaigrette over your favorite salad greens, such as mixed greens, baby spinach, arugula, or butter lettuce. Toss in some cherry tomatoes, cucumber slices, and avocado for a refreshing and healthy salad.
• Blanched Vegetables: Use the vinaigrette to dress up blanched vegetables like asparagus, broccoli, green beans, or Brussels sprouts. The tangy flavors will complement the natural sweetness of the vegetables.
• Grain Bowls: Add a splash of the vinaigrette to grain bowls or Buddha bowls featuring quinoa, farro, or brown rice. Combine with roasted vegetables, chickpeas, and avocado for a satisfying and nourishing meal.
• Grilled Meats: Brush the vinaigrette over grilled chicken, fish, or shrimp for an extra burst of flavor. It adds a refreshing touch to the savory grilled dishes.
• Marinades: Use the vinaigrette as a base for marinades for chicken, tofu, or tempeh. Allow the proteins to soak up the flavors before cooking for a delicious result.
• Roasted Vegetables: Toss roasted vegetables, such as sweet potatoes, carrots, or cauliflower, with the vinaigrette to enhance their taste and add a zesty kick.
• Pasta Salads: Use the vinaigrette as the dressing for cold pasta salads. Mix it with cooked pasta, cherry tomatoes, olives, feta cheese, and fresh herbs for a refreshing side dish.
• Grain Salads: Make grain salads using the vinaigrette as the dressing. Mix it with cooked grains like couscous, bulgur, or barley, along with diced vegetables and chopped herbs.
• Quiches and Frittatas: Serve the vinaigrette alongside quiches or frittatas to add brightness and balance to the rich and savory flavors.
• Crudité Platter: Use the vinaigrette as a dipping sauce for a platter of fresh raw vegetables like carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes.

Feel free to get creative and experiment with the Mild Lemon- or Red Wine–Olive Oil Vinaigrette to find your favorite serving combinations. Its tangy and mild flavors make it a delightful addition to a wide range of dishes. Enjoy!

NOTE:

• Citrus-based vinaigrettes don’t keep as long as vinegar-based ones do—the citrus juice will begin to ferment after about a week or so of refrigeration—so make them in smaller batches. Use this on mild or peppery greens or on simple blanched vegetables.