Chestnut Free Lemon-Zest Herb Vinaigrette
Bright, tangy, and impossibly fresh, this lemon-zest herb vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. Extra-virgin olive oil forms the silky base, while fresh lemon juice and zest deliver a double hit of citrus that wakes up every ingredient it touches. A small amount of raw honey rounds out the acidity without tipping into sweetness, and the optional thyme or parsley adds a herby finish that feels genuinely restaurant-worthy. For anyone navigating tree nut concerns, store-bought dressings can be a minefield of shared facilities and vague labeling — making a vinaigrette from scratch with these clean, straightforward ingredients is the easiest way to take back control. The whole thing comes together in under a minute of whisking, and it keeps in the fridge for up to five days, so you can drizzle it over greens, roasted vegetables, or grain bowls all week long. Simple, versatile, and completely made from ingredients you can actually trust.
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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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