Basic Citrus Vinaigrette

juice of one lemon or lime
oil of your choice, in equal part to the lemon or lime juice - adjust to your taste.
salt & pepper
1 large garlic clove minced. I use a garlic press.

Use a whisk to emulsify or put in a bottle and shake to blend. This should make about a 1/2 - 3/4 cup or so of basic vinaigrette.

Experiment with oils. Nut oils can be delicate and add interest or try infused oils.

This dressing is best when used within a few days, especially if you use fresh herbs. Use on leaf salads, coleslaw or as a marinade for meats and/or vegetables.

The seasoning options are endless. I find that fresh herbs deliver the most flavor. When using fresh herbs, you’ll need about twice as much as dry herbs. Mix and match the herbs or use them alone. Either way you’ll add great flavor.

Blend with very ripe, pureed avocado for a creamy dressing


With a lemon base try:
tarragon: my new fresh favorite…it’s nice and light
parsley
chives
thyme
dill
honey and prepared mustard or ground whole mustard seed. NOTE: let the ground mustard sit in the dressing for at least ½ hour for the flavor to really have impact. A little goes a long way. Start with about 3-4 seeds.
lavender buds
marjoram
italian seasoning
minced onion or onion powder
2T roasted bell peppers*


With a lime base:
cilantro
cumin
roasted cumin seeds
turmeric
cayenne
minced onion or onion powder

* Bell peppers become sweeter when the skin is blackened. To blacken, hold over flame on gas stove, or roast in the oven, skin side up, until skin is black. Put in plastic bag, seal (makes the skin easier to remove). Once cool, remove skin by scraping off with a table knife. Dice or finely chop.