Jane’s Zesty Lemon Herb Vinaigrette

This dressing has a bold–and in my and my 12 year-old son’s opinions–amazing flavor. We both looked at each other in awe when we tasted this concoction.  I served it over mediterranean salads for the next three days for dinners, lunches and even breakfast.  It brings any salad to a very lively life.

Jane's Zesty Lemon Herb Vinaigrette
Print Recipe
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Jane's Zesty Lemon Herb Vinaigrette
Print Recipe
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
  • 1 lemon zest I used the fine grater of our cheese grater--grate only the bright yellow outer layer of the lemon
  • 1 lemon juice
  • 1/4 cup olive oil
  • 1/4 cup tarragon or white vinegar
  • 1 tsp coarse kosher salt
  • 1/2 tsp freeze-dried oregano
  • 1/2 tsp freeze-dried basil
  • 1/2 tsp freeze-dried dill
  • 1/2 tsp turmeric
  • 1/2 tsp spicy mustard the type you keep in the fridge and put on sandwiches, dried might work too
  • 1 clove crushed garlic
Servings: servings
Instructions
  1. Stir all ingredients together in a bowl. Store in the fridge to use through the week.
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3 Comments
  1. A question from reading your amazing book-
    Is there a percentage of raw vegetables to cooked to eat or does it make a difference ?
    I have eaten fairly close to your guideline for about 45 years and am 75. Is there another place to post questions?

  2. Hi Jane –

    May I ask about that soup in your picture with the salad? That looks delicious with that salad. And lemon is one of my favorite flavors.

    Thanks again for all you do!!!

    Bless you and family!

    John

    • Hi John,

      Thank you so much for your interest in this recipe and for your kind words! This is one of our favorites. The side dish is actually her zesty lemon herb vinaigrette.

      Best,

      John