Lemon Dijon Vinaigrette

Excellent on kale salad or drizzled over a bed of baby arugula. Chef Linda suggests using this dressing as a marinade for chicken, fish, beef or pork.  


Yields 3/4 cup

  • 1/2 lemon - juiced
  • 1 tablespoon Dijon mustard
  • 1 garlic clove - minced or grated
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


  • Whisk together the first three ingredients. Slowly drizzle in the oil while continuing to whisk. Season with salt and pepper.

Categories: Dressing