Lemon Dill Vinaigrette

img-2073.jpg

Seriously, how do you spell Vinaigrette?  I had to look it up.

I finally figured out how to make an emulsion, and it paid off.  This is very simple and quite tasty.  I like to serve it with salad greens, green cabbage (the crunch is so rewarding!), carrots, cucumber, avocado, and goat cheese.

1 tbsp    lemon juice
⅛ teasp    salt (or less)
⅛ teasp    black pepper
⅜ teasp    sugar
¼ teasp    dried dill
¼ cup    olive oil
¼ teasp    dijon mustard

Mix lemon juice, salt, pepper, sugar, and dill.  Slowly pour in olive oil and whisk to combine.  Add mustard and whisk to combine.

Advertisements
Explore posts in the same categories: gluten-free

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: