Lemon vinaigrette dressing

Eddie Szczerba


We love this dressing on just about anything. Especially Gorgonzola salad,wraps,grilled chicken Veal Milanese,breaded chicken cutlets,the list is endless!! :)

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20 Min
No-Cook or Other


3 large
lemons,juiced and zest
1 c
lemon juice
1/4 c
parsley, italian,very finely chopped
3 clove
garlic,grated very fine
1/4 tsp
white pepper
1 tsp
1 bottle
blended olive oil or corn oil (*see below as too why!)


Step 1 Direction Photo

1Start with zest of the lemon then juice them into a medium steel bowl.
Add the lemon juice,salt,pepper.
Mix well.

Step 2 Direction Photo

2Next:using a whip stick or a wire whisk slowly drizzle in the olive oil until well blended and the dressing begins to emulsify. Add the parsley in by hand,no machine needed.

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3Jar or bottle and keep in the refrigerator.
Shelf life is around two weeks,but i doubt you'll have it around that long!! :)

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4* I use the blended oil or corn oil so the dressing doesn't cloud when refrigerated,but you are welcome to use whatever oil you prefer! :)

About this Recipe

Course/Dish: Dressings
Main Ingredient: Fruit
Regional Style: Italian
Other Tags: Quick & Easy, Heirloom