Celery Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and deeply aromatic, this lemon-zest herb vinaigrette is the kind of dressing that makes you want to pour it on absolutely everything. A touch of raw honey rounds out the acidity from the fresh lemon juice, while good extra-virgin olive oil gives it that silky, restaurant-quality body. The optional fresh thyme or parsley adds a herby lift that takes it from simple to genuinely impressive. Many store-bought dressings sneak in unexpected vegetable extracts or natural flavors that can be hard to trace, so making your own from scratch puts you fully in control of every single ingredient. The emulsification technique here — slowly drizzling in the oil while whisking — takes barely half a minute and produces a cohesive, lightly thickened dressing rather than a separated, oily puddle. It keeps in the fridge for up to five days, so you can make a batch on Sunday and have a bright, fresh-tasting dressing ready to go all week long.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ cup extra-virgin olive oil
- 1 small clove garlic, finely grated or minced
- 1 tsp raw honey
- ½ tsp fine sea salt
- 1 tsp lemon zest
- 1 tbsp fresh thyme leaves or fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, honey, and salt in a small bowl or jar and stir until the salt dissolves.
- 2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened, about 30 seconds. Stir in the fresh thyme or parsley, if using.
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