Dressing Essentials: Piquant Lemon Vinaigrette

Andy Anderson !


This is one of my favorite Spring/Summer dressings. And, although we are currently in the midst of Winter, it is still a great dressing. Throw it on some mixed greens, add a few slices of chicken or beef, and think of warmer days to come.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

2 - 3
10 Min
No-Cook or Other



  • 3 Tbsp
    olive oil, extra virgin variety
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    dry white wine, sauvignon blanc, chardonnay, etc.
  • 1/4 tsp
    salt, kosher variety, fine grind, or to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste
  • 2 tsp
    shallot, finely chopped
  • 2 tsp
    fresh herbs, finely chopped

How to Make Dressing Essentials: Piquant Lemon Vinaigrette


  2. I am using a whisk to combine the ingredients; however, if you like this recipe and choose to make a bigger batch (this serves 2 or 3), then you might use a mini-prep to combine the ingredients.
  3. The recipe, as posted, will make 2 or 3 salads; depending on how much dressing you like.
  4. For the fresh herbs, you could use some basil, oregano, tarragon, dill… the choice is yours. Use whatever you have on hand, or whatever you want it to taste like. In this recipe, I am using chopped oregano.
  5. This is not your typical, chemically-laden, store-bought brand. It will stay fresh, on your countertop for 3 – 4 days, and you will have to “shake” it before pouring.
  6. Shallots pack a lot of punch. If you let the dressing sit overnight, a lot of that "raw" flavor will be blended into the other ingredients. However, if you are not a fan of the strong flavor of shallots, you could reduce it a bit... Up to you.
  7. Gather your Ingredients (mise en place).
  8. Finely chop the shallot, and herbs, then reserve.
  9. Add all the ingredients, except the shallot and herbs, to a bowl and whisk until combined, and smooth.
  10. Add the shallots, and herbs, and whisk a few more times, until all the ingredients are combined.
  11. Chef’s Note: You can use this dressing right after making it; however, if you place it in a sealed jar, and allow it to rest for an hour or so (ideally overnight) before using, you will not be disappointed.
  13. Serve over a mess of garden-fresh greens, throw on some chicken or beef slices, and make it into a meal. Enjoy.
  14. Keep the faith, and keep cooking.

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