Easy Light Lemon Vinaigrette is basically my magic sauce for everything from salads to fish/chicken and don’t forget pasta too! Made from 4 ingredients, you are going to want to add this to everything too!

The first recipe of the new year!

I will admit, I was feeling a bit sluggish and uninspired when it came to thinking up new content for you guys.

In my head, I thought, maybe you guys are as despondent as I am…

So, let’s kick the new year on Sarcastic Cooking off with my easiest recipe yet!

Easy light lemon vinaigrette literally goes on everything in my house.

Ask Mike, he can attest.

Warm spaghetti noodles with some grated Parmesan gets better with this on top as the sauce.

Roasted Brussels sprouts topped with this sauce are amazing!

It will make you forget how bad sprouts smell when cooking.

Any time I make a quick salad for lunch, I don’t even measure the vinaigrette.

I just add:

• lemon juice
• maybe lemon zest if I am feeling inspired
• extra-virgin olive oil
• salt & pepper

That is it!

That is all you need to turn any dish into a light and bright stunner during this dreary winter.

Another wonderful thing about this vinaigrette, is that it is super versatile.

Here are some great ways to tweak this base for any dish you are making:

Add in a tsp of honey or molasses and then add that to chicken breasts or salmon. It is delightful on the grill.

Mix in some fresh chopped parsley and dill. Add that to potatoes, broccoli, or cauliflower, and then roast!

Add grated parmesan cheese and some minced garlic to make any pasta dish (warm or cold) super zesty.

You can also adjust the ratio of acid to oil.

I normally use slightly less oil than lemon juice.

I like a lot of lemony kick to my dishes.

Feel free to zest or not zest the lemons.

I understand if you don’t have a zester/grater or just don’t want to clean another gadget.

The vinaigrette will be good with/without zest.

Store the mixed vinaigrette in a small sealed mason jar in the fridge.

Bring it out and to room temperature before using.

Give it a good shake and then add it to whatever you want for the week ahead.

I cannot wait to see all the uses you find for this little powerhouse of flavor.

Another great powerhouse to keep around is lemon pepper seasoning. Use it during grilling season on fish or chicken. Toss a sprinkle on some green beans. 

The uses for lemon anything are boundless!

Easy Light Lemon Vinaigrette

Yield: Makes about 1 Cup

Prep Time: 5 minutes

Total Time: 5 minutes

Lemon juice and extra-virgin olive oil combine to make the perfect, light, and easy sauce/marinade/dressing for everything from veggies to chicken/fish.

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Ingredients

• juice and zest* from 2 lemons
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Zest the lemons over the mason jar, if you are using zest. Juice the lemons through a strainer over the same small mason jar or Tupperware container (any container with a lid will work).
2. Add the olive oil, salt, and pepper.
3. Whisk vigorously for 1 minutes until combined. OR secure the lid and shake vigorously until combined.
4. Taste the vinaigrette and adjust salt/pepper if needed.
5. Secure led again and store int he refrigerator for a week or so. Let the vinaigrette come to room temperature and give it a good shake before adding to salads, pasta, or chicken/fish.

Notes

*You can skip the zest if pressed for time or if you do not have a grater/zester.

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