In This ArticleView AllIn This ArticleWhy I Love ItHow to Make ItTipsVariations
In This ArticleView All
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In This Article
Why I Love It
How to Make It
Tips
Variations
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Photo:Image: Getty, Design: EatingWell
Image: Getty, Design: EatingWell
Why I Love Ina’s Lemon Vinaigrette
Of course, Ina’s lemon vinaigrette is the reason I now look forward to eating salad almost every day—even if it comes in the form of a couple of handfuls of arugula. But this zesty wonder has become a champion in meal prep. First off, it’s ridiculously simple. It’s just four ingredients—olive oil, lemon juice, salt and pepper. These are the same ones I was using before, but Ina has perfected the ratios, which makes all the difference.
There’s a reason those everyday ingredients are frequently used together. The bright and fresh combination can elevate even the most boring dishes. I’ve been making it for so long now that I can eyeball everything into a Mason jar, shake it all together and it’s done! It’s like the vinaigrette equivalent of putting on leggings. It’s effortless, but it makes you feel put together.
Unlike manystore-bought dressings, this vinaigrette is made from simple, nourishing ingredients. Its biggest component, olive oil, is astapleof theMediterranean diet.Olive oilis a superstar monounsaturated fat associated with benefits like lessening inflammation, protecting against heart disease, supporting healthy aging and reducing cancer risk, to name a few. Lemon juice, the next most significant component in this dressing, is full ofvitamin C,which acts as an antioxidant, helping to protect cells and support the immune system.
How to Make Ina’s Lemon Vinaigrette
It’s so simple that if you blink, you might miss it. Years ago, the queen herselfshared an Instagram postwith the how-to, but here’s a quick breakdown:
Ingredients
¼ cup fresh lemon juice½ cup olive oil1 teaspoonkosher salt½ teaspoon freshly ground pepper
Directions
Add the ingredients to a small bowl or measuring cup and whisk until well combined.
That’s it. You’re done!
Tips for Making Ina’s Vinaigrette
How to Riff on Ina’s Lemon Vinaigrette
Now that you’ve mastered making this vinaigrette, let’s talk about all the delicious ways you can riff on it. While Ina’s recipe is perfect as it is, it’s also an excellent base for experimenting, like a choose-your-own-adventure book for your taste buds.
For example, adding a teaspoon of Dijon mustard or honey can help get that perfect emulsion and give it a creamier texture and flavor profile. A heavier hand of either will drive the dressing in a different direction. More mustard is a good pairing forpotato dishesorcruciferous vegetableslike kale, broccoli, cabbage, Brussels sprouts orcauliflower.Honey or maple syrup adds sweetness and makes a more rounded, subtle vinaigrette that’s nice with more delicate leafy greens.
I also love adding Parmesan, garlic, Worcestershire sauce and mustard powder to make an untraditionalCaesar dressingor blending it with fresh herbs like parsley or basil to transform it into a sauce for grilled meat, veggies and fish.
Fresh ginger adds some zip, a combo of oregano and garlic will take it in aGreek saladdirection and blending in a spoonful ofcapersand some grated Parmesan gives it a completely different vibe. The base is simple, but the possibilities are endless.
Like many of Ina’s hot tips, her easy lemon vinaigrette is the kitchen shortcut you’ll never want to be without. It’s simple, versatile and so flavorfully bright and tangy that it’s been known to convert even the most die-hard salad skeptics. So, it’s time to channel your inner Barefoot Contessa and whip up a batch. As Ina would say: How easy is that?
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