Last week, Valentine’s Eve, I had a delicious lemon vinaigrette on a simple green salad at Bistro Aix in San Marco. There wasn’t that much vinaigrette on the salad, but it was just so good! The vinaigrette did not overpower my palate. Instead, it added a brightness and delicate flavor to the greens.
Experimenting with the ratio of lemon to olive oil, and adding a little sugar and dijon mustard, I’ve recreated the lemon vinaigrette for our home use.
Lemon Vinaigrette
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Serves 4-6
Prep time: 3 minutes
Stir time: 1 minute
Total time: 4 minutes
Ingredients
- 1/8 cup freshly squeezed and strained lemon juice
- 1/3 cup extra virgin olive oil
- 1/8 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon dijon mustard
Put lemon juice into a bowl. Add the salt, sugar, and dijon mustard, and whisk together. Slowly pour the olive oil into the mixture, whisking all the while. Season to taste. Serve with green salad.
Green Salad with Feta and Cranberries
Prep time: 5 minutes
Plate time: 1 minute
Total time: 6 minutes
Ingredients
- Head of Romaine
- 1/3 cup dried cranberries
- 1/3 cup reduced fat feta cheese
Wash and pat dry romaine lettuce. Tear lettuce into serving bowl, or separate salad bowls. Top with dried cranberries and feta cheese. Serve with lemon vinaigrette dressing. Enjoy!
Photo by Kelly Estes
That looks really delicious!