
Bright, tangy, and impossibly fresh, this lemon-zest vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. Every ingredient here is whole and recognizable — fresh lemon juice, extra-virgin olive oil, raw honey, garlic, and a handful of herbs if you're feeling it. That matters more than people realize, because so many store-bought dressings quietly rely on flavor enhancers and additives to do the heavy lifting, and this one simply doesn't need them. The double hit of lemon juice and zest gives it a layered citrus brightness that bottled versions can never quite replicate. Whisking the oil in slowly creates a lightly emulsified texture that clings beautifully to greens instead of pooling at the bottom of the bowl. It comes together in under a minute and keeps in the fridge for up to five days, so you can make a batch on Sunday and have effortless, clean-ingredient dressing all week long.
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Combine the lemon juice, lemon zest, garlic, honey, and salt in a small bowl or jar and stir until the salt dissolves.
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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