Lemon thyme vinaigrette

Lemon thyme vinaigrette


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Serve this lively vinaigrette with green salads, vegetable salads, and chicken, beef or seafood salads.

Lynn Lewis

Serves: 4 

  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 4 lemon segments, peel and pith removed
  • salt and ground white pepper
  • pinch of sugar
  • ½ teaspoon grated lemon rind
  • ½ teaspoon chopped fresh lemon thyme leaves

Preparation:10min  ›  Ready in:10min 

  1. Combine olive oil, lemon juice and mustard in a bowl. Beat vigorously with a whisk.
  2. Chop lemon segments coarsely; whisk into vinaigrette. Season with salt, white pepper and sugar. Stir in lemon peel and lemon thyme.

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