You will love this simple lemon balsamic dressing. It is bright, light, tangy and delicious. Drizzle over any salad or grain bowl, or as a light sauce to finish anything from fish to chicken or grilled vegetables.
This dressing uses an acid mix of lemon juice for brightness (and vitamins) and white balsamic vinegar to mellow out the tartness of the lemon and add a touch of sweetness.
What exactly is white balsamic vinegar? Like regular balsamic vinegar, it starts with crushed white grapes (grape must). For regular balsamic, the must is simmered for a long time until it turns syrupy, then aged for several years. For white balsamic, the must is pressure-cooked to prevent it from browning, then aged for a short time. The result is golden in color and milder in flavor. Most importantly, it doesn’t turn your salad dressing brown. That’s why I love it.
Dijon mustard acts as an emulsifier and adds a tangy salty bite.
You can use any extra virgin olive oil in this recipe. It’s a matter of personal preference. If you like a bold peppery oil, go for it. If you don’t like a strong tasting olive oil, go for a milder one. My personal favorite is a medium all-purpose Sicilian olive oil from Partanna.
How to make it
It literally takes 2 minutes to measure your ingredients and whisk this lemon balsamic dressing together.
If you do not plan on using it all at once, it can keep for a week in the refrigerator. In this case, do not add the oil until you are ready to use your dressing since olive oil becomes solid at cold temperatures. Mix all other ingredients in an airtight container and refrigerate. Then, for serving, measure equal amounts of mixed ingredients and olive oil to dress your salad or dish.
Other recipes you might like:
Honey mustard balsamic dressing
Cilantro citrus salad dressing
Lemon balsamic dressing
- 2 tbsp lemon juice
- 2 tbsp white balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp Fresh ground pepper
- 1/4 cup extra virgin olive oil
- Measure all ingredients except the olive oil into a bowl or storage container. Whisk to combine.
- If using immediately, add olive oil and whisk until emulsified.
- If storing for future use, do not add the oil yet. Close the container tightly and refrigerate. When ready to use, measure equal amounts of mixed ingredients and olive oil to dress your salad or dish.
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