Classic Vinaigrette

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Olive oil and lemon juice.

Salads are often dressed at the last minute simply by adding oil, lemon juice, and salt one after another without emulsifying first. The result: one leaf is too salty, the other is soaked in oil, and the next is drenched with lemon juice. Emulsifying the dressing before pouring it on the salad is a must, in my opinion. Besides, when you are preparing it in advance, you save time!


3/4 cup extra virgin olive oil 200 mL
3 1/2 tbsp lemon juice, freshly squeezed 1 1/4 lemon


Mix the ingredients in a bowl or bottle. Shake well.


The vinaigrette can be kept for 1-2 months.

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This recipe is in the following categories

Vinaigrettes | Vegetarian | Vegan | Halal | Kosher | No Cook