Mustard 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 salad on everything. A generous hit of lemon juice and zest does the heavy lifting here, while raw honey rounds out the acidity without tipping into sweetness. Most store-bought vinaigrettes sneak in mustard as an emulsifier, which makes finding a safe option genuinely frustrating — this one skips it entirely and still comes together beautifully thanks to a slow, steady drizzle of olive oil and a good whisk. Finely grated garlic adds a subtle savory backbone, and a handful of fresh thyme or parsley takes it from simple to something you'd find at a nice bistro. It comes together in under a minute and keeps in the fridge for up to five days, so you can drizzle it over greens, roasted vegetables, or grain bowls all week long. Just give it a shake before serving and you're good to go.
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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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