This salad dressing is bursting with bright citrus notes. It’s everything you want in a warm-weather salad dressing – it’s simple enough to whisk up in no time, tangy, but sweet, and beautifully fresh.
Ingredients
- 60 mls freshly squeezed lemon juice
- 30 mls honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 120 mls olive oil
Instructions
- In a small bowl, whisk together the lemon juice, honey, Dijon mustard, salt and black pepper until well combined.
- Slowly drizzle in the olive oil while continuing to whisk the dressing, until the dressing is emulsified and well combined.
- Taste the dressing and adjust the seasoning as needed.
- Serve the dressing immediately over your favourite salad, or store it in an airtight container or old glass jam jar in the refrigerator for up to 1 week.
Notes
Tips for Sustainable Food Use and Waste
Try to use organic lemons if possible or else wash them in a little warm water and baking soda before you use them. This will help to reduce exposure to harmful pesticides and support sustainable farming practices.
Choose locally sourced ingredients to reduce the environmental impact of transportation and support local farmers. This is not really possible for lemons in Ireland but maybe try to source them from Eurpore and not South America.
Use all parts of the lemon, including the zest, to minimise waste. I love to grate in the zest to the dressing for extra flavour.
Use a reusable glass jar or bottle to store the dressing instead of single-use plastic containers.
Use leftovers of the dressing as a marinade for chicken, fish or vegetables to prevent waste.
Try to use organic lemons if possible or else wash them in a little warm water and baking soda before you use them. This will help to reduce exposure to harmful pesticides and support sustainable farming practices.
Choose locally sourced ingredients to reduce the environmental impact of transportation and support local farmers. This is not really possible for lemons in Ireland but maybe try to source them from Eurpore and not South America.
Use all parts of the lemon, including the zest, to minimise waste. I love to grate in the zest to the dressing for extra flavour.
Use a reusable glass jar or bottle to store the dressing instead of single-use plastic containers.
Use leftovers of the dressing as a marinade for chicken, fish or vegetables to prevent waste.
