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Lemon Vinaigrette 8 Servings ⅓ cup plus 2 tablespoons fresh lemon juice (preferably Meyer) ⅔ cup high-quality extra-virgin olive oil 1 Tbsp Dijon mustard 3 cloves Earthbound Farm Organic Garlic (peeled and crushed) ¾ tsp coarse (kosher) salt
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Lemon Vinaigrette

Our co-founder, Myra Goodman, uses the Meyer lemons growing in her backyard as the main ingredient for her family's everyday "house dressing," which she serves on any type of salad green. Because Meyers are a little sweeter than regular lemons, they make an especially delicious dressing, but regular lemons will be good, too. The fresh-squeezed juice from either variety turns a basic vinaigrette into one that sparkles with bright flavors.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

8 Servings

Ingredients

⅓ cup

plus 2 tablespoons fresh lemon juice (preferably Meyer)

⅔ cup

high-quality extra-virgin olive oil

1 Tbsp

Dijon mustard

3

cloves Earthbound Farm Organic Garlic (peeled and crushed)

¾ tsp

coarse (kosher) salt

Directions

Place all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.

 

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