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!! :)


☆☆☆☆☆ 0 votes

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!)

How to Make Lemon vinaigrette dressing


  1. Start with zest of the lemon then juice them into a medium steel bowl.
    Add the lemon juice,salt,pepper.
    Mix well.
  2. Next: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.
  3. Jar or bottle and keep in the refrigerator.
    Shelf life is around two weeks,but i doubt you'll have it around that long!! :)
  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! :)

Printable Recipe Card

About Lemon vinaigrette dressing

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

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