I am a bit of a creature of habit and almost no where is that more evident than in my daily lunch choices when I’m home. I love to make big salads, full of whatever veggies I have in my fridge. The key to making salads really stand out is definitely the dressing. While I do love some store bought options (especially the ones by Salad Girl), I also love to make my own. Lately, I’ve had this Lemon Thyme Vinaigrette on repeat.
Making your own salad dressing really is just about one of the easiest things in the world. All you really need is good oil, an acid, some seasoning, and a jar. I came up with this simple Lemon Thyme Vinaigrette while up at Lane’s cabin this spring. We were testing a lentil dish (coming to the blog soon!) and the flavor I had in my head wasn’t really working out. We had an abundance of lemons and herbs that weekend, so I grabbed some mustard, a little thyme, a fresh lemon and got to work. About 2 minutes later, I had this delicious vinaigrette that was perfect with the lentils and has been on repeat all summer.
My favorite way to make vinaigrettes is simply in a small mason jar. Just toss in all your ingredients, seal it up, and give it a good shake. Easy!
This vinaigrette will keep in the fridge for 7-10 days. Though I think it is best in the first 3-4 days after it’s made. It’s great on salads but also fantastic on new potatoes or roasted veggies. If you really want to get fancy, drizzle it over simply baked white fish and top with a few lemon slices. The options are endless.
Find the recipe for our Lemon Thyme Vinaigrette below. And definitely come back in two weeks to see it used in an all new recipe for Simple Lentil Salad with Roasted Root Vegetables.
Looking for other easy salad options? Check out these recipes from our archives:
Spinach Salad with Maple Dijon Dressing
Lemon Thyme Vinaigrette
A 5 minute dressing to take your salad game to the next level.
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 1 Scant Tablespoon Dijon Mustard
- 1 Teaspoon Fresh Thyme, chopped
- 1/2 Teaspoon Kosher salt
Instructions
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In a small jar with tight fitting lid, combine all ingredients.
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Shake well to combine.
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Adjust seasoning as needed.
Hey, I’m thinking I want to really get those flavors IN there. What do you think about zesting the lemon and dropping it into a cold pan with the oil and thyme sprigs, heat that up a bit then cool to room temp/use in the vinaigrette?