Dressing Essentials: Lemon-Pepper Vinaigrette

Andy Anderson !


Drizzle this dressing over a fresh plate of garden greens; with a few slices of sautéed chicken, and your mind will drift to fresh Spring days with blue skies, and white puffy clouds.

I did a few variations on this dressing, until I got what I was looking for. This is a light dressing with a perfect balance between citrus, oil, and pepper.

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


★★★★★ 1 vote

5 Min
No-Cook or Other



  • 1/4 c
    olive oil, extra virgin variety
  • 1/4 c
    lemon juice, freshly squeezed
  • 1 medium
    lemon, just the zest
  • 2 tsp
    cracked black pepper
  • 1 tsp
    brown mustard, i prefer grey poupon
  • 1 tsp
    fresh clover honey
  • ·
    salt, kosher variety, to taste

How to Make Dressing Essentials: Lemon-Pepper Vinaigrette


  2. The quality of the recipe will be based on the quality of the ingredients. Use the best Extra Virgin Olive Oil you have, freshly squeezed lemon juice, and good clover honey.
  3. We are not using "ground" but "cracked" black pepper. You can purchase it at the grocer; however, if you have whole peppercorns, simply crush them with the bottom of a skillet, or gently tap them with a meat tenderizing hammer. I usually put them into a Ziplock bag before crushing, so they do not fly all over the kitchen. I hate it when that happens.
  4. Gather your Ingredients (mise en place).
  5. Whisk all the ingredients together (except the salt) until they combine into a nice emulsion. Then, season with a bit of salt.
  6. Chef’s Tip: You could always use a mini-prep blender.
  7. Store in a sealed container, until ready to use. No need to refrigerate.
  9. Drizzle over garden greens, or even use as a dipping sauce. Enjoy.
  10. Keep the faith, and keep cooking.

Printable Recipe Card

About Dressing Essentials: Lemon-Pepper Vinaigrette

Course/Dish: Other Salads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy Heirloom

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