Momma's Lemon Vinaigrette for Green Salad
A bright, garlicky dressing that comes together in five minutes. The Sage & Shallot Blend does the work of fresh herbs, so it's ready whenever you are. Keeps in the fridge for a week — shake before using.
- Time5 minutes
- MakesAbout 1 cup
- FeaturingTexas Sage & Shallot Blend
Ingredients
- Juice of 3–4 lemons
- 1 tsp. Dijon mustard
- 2 cloves or 1 tsp. minced garlic
From our kitchen1–2 tsp. Texas Sage & Shallot Blend- 1 tsp. salt
- ½ tsp. pepper
- ½ to ¾ cup good olive oil
Method
- In a small bowl or mini Cuisinart, whisk the lemon juice, mustard, garlic, Sage & Shallot Blend, salt and pepper.
- Slowly add the olive oil and continue whisking until the dressing is emulsified.
- Toss with your favorite salad greens.
The dressing that made my family eat their greens.
Chef's notes
Dried herbs can taste flat in a raw dressing. The Sage & Shallot Blend doesn't — the shallot blooms in the lemon juice while you whisk, and the sage comes through without chopping a thing. Add the oil slowly or it won't hold together.
Serving suggestions
- Toss with butter lettuce, arugula or a simple mixed green
- Spoon over roasted vegetables or grilled chicken
- Use as a marinade for shrimp — 20 minutes, no longer
- Keeps a week in the fridge; shake before using
Used in this recipe
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Texas Sage & Shallot Blend
$11.00
This blend was born in my kitchen, where a "sprinkle of flavor" was needed to add something special to a meal.
