This week, I pulled out an old recipe that I have used for years to pair with an outstanding kale salad I made for our week-long series. Really, this vinaigrette was the star of the kale salad, but it is perfect for any salad you want to put it on. This recipe is simple, versatile, delicious, and easily tailored to your own tastes.
This is also a dressing you can make and store in the frig for a few days before you are ready to use it which also makes this a convenient recipe for week-night dinner prepping. In fact, you can make, mix, and store this in a mason jar for a less-mess night!
When making this recipe, I always want to get the most out of my lemons. If they aren’t sitting on the counter, set out your lemons and let them come to room temperature first. Next, I usually zest the lemons before I juice them. If I don’t use the zest in the recipe I’m making (you will with the upcoming kale salad), I throw zest in a small storage container and put it in the freezer for when I need an extra punch of lemon in a dish. After the room temperature lemon is zested, it’s time to juice them! Run the lemons along the counter with the palm of your hand to break up the lemon a little, then half the lemon. If you have a strainer, just put the strainer on top of your mason jar and juice into the strainer. This way you avoid fishing out lemon seeds from your jar!
A sweet and zesty dressing for your all your salads!
1/4 C Extra Virgin Olive Oil (equal to the amount of juice from lemons)
1 Scallion, diced small
2 T. Honey (to taste)
2 t. Apple Cider Vinegar
Salt, to taste
Pepper, to taste
- Put diced scallion in the mason jar.
- Squeeze lemons into jar (I use a sifter to catch the lemon seeds.)
- Add equal amount of extra virgin olive oil to jar.
- Add apple cider and vinegar.
- Put the top on and shake…taste to see if you need more sweet (honey).
- Sprinkle in some salt and pepper, mix again, then serve or stir in the frig for up to 3 days.
Next up…the Kale Salad!