Lemon Tarragon Vinaigrette
Your salad deserves homemade dressing, and it’s so easy to make! This citrus and herb vinaigrette recipe is ready in minutes. It’s perfect on any salad, and can be used to flavor baked chicken and fish.
- ¼ cup fresh lemon juice
- ¼ cup finely chopped shallot
- 6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
- 4 tsp. Dijon mustard
- ¼ tsp. sea salt
- ¼ tsp. ground black pepper
- 6 tbsp. extra-virgin olive oil
Here are your instructions:
Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
Slowly add oil while whisking; mix well.
Tip: Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.