Chestnut Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and packed with fresh citrus flavor, this garlic-herb lemon vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grilled chicken, you name it. Two whole lemons give it a punchy backbone, while fresh parsley, thyme, and oregano layer in an aromatic depth that bottled dressings simply can't match. The garlic is minced or grated right in, so every drop carries that savory kick without any harsh raw bite once it all comes together. Store-bought dressings can be a minefield when you're avoiding tree nuts and related ingredients, with shared facilities and vague labeling making even simple vinaigrettes feel risky. Making it yourself from scratch means you know exactly what's in the jar — and with ingredients this straightforward, there's nothing to second-guess. A touch of raw honey is optional but rounds out the acidity beautifully if you want a slightly softer finish. Whisk it together in a bowl or just shake everything up in a jar, and you've got a vibrant, restaurant-quality dressing ready in minutes that keeps in the fridge for up to five days.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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