This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Whisk It.
I’m the type of eater that really appreciates the flavors of freshly harvested greens. The nuttiness of mache, or the peppery flavor of wild arugula are a treat on their own. But a good dressing, like this lemon vinaigrette, can elevate or even showcase the inherent flavors of any green.
Most people opt for the easy button, grabbing a common salad mix and a jar of shelf-stable dressing on their way home, all in the name of convenience. But making this Lemon Vinaigrette could not be any easier. Just a handful of ingredients, a little prep work, and some freshly harvested salad greens and you’ll be munching away in minutes.
This recipe is a classic emulsification and once you master it you will never look back.
Of course, like many dressings, this vinaigrette can be used in a number of ways and it pairs well with a wide variety of greens. Lemon vinaigrette can be used as a base for making other dressings or even as a marinade for fish, meats, or vegetables.
Use this classic Lemon Vinaigrette to prepare the following recipes:
- Marinated fish
- Zesty Pasta Salad
- Oven Roasted Vegetables