Lemon Chive Vinaigrette
A bright, zesty dressing that comes together in minutes. Fresh lemon juice and finely snipped chives give it a clean, herbaceous punch that wakes up any salad. Whisk it by hand for an emulsion that clings beautifully to greens.
For 4 servings
- prep · ~2 min
Squeeze the lemon and snip the chives.
Juice a fresh lemon until you have 2 tablespoons. Finely snip the chives with kitchen shears until you have 2 tablespoons. Set both aside.
- mix · ~1 min
Whisk the acid and seasonings.
In a small bowl, combine the lemon juice, Dijon mustard, honey, salt, and black pepper. Whisk until the salt dissolves and everything is smooth.
TIPDissolving the salt in the acid before adding oil creates a better emulsion. - mix · ~1 min
Drizzle in the oil while whisking.
Slowly pour the olive oil into the lemon mixture in a thin, steady stream, whisking constantly. Keep going until the dressing is thick and fully emulsified.
TIPWhisk fast and pour slow—this is the secret to a creamy, non-separating vinaigrette. - mix
Fold in the fresh chives.
Stir in the snipped chives. Taste and adjust salt or lemon juice if needed.
- serve
Drizzle over salad and serve immediately.
Use right away, or transfer to a jar and refrigerate. If chilled, let it sit at room temperature for 5 minutes and shake well before using.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best emulsion, make sure all ingredients are at room temperature before whisking.
- 2If the dressing separates after chilling, let it sit at room temp for 5 minutes then shake vigorously in a sealed jar.
- 3Use a microplane or zester to add a pinch of lemon zest for an extra layer of bright citrus flavor.
- 4Snip chives just before using to preserve their delicate flavor and bright green color.
- 5Use a glass jar with a tight lid for easy shaking and storage — no whisk required.
- 6This vinaigrette also doubles as a quick marinade for chicken or fish — just double the batch.
Adapt it for your goals.
Garlic-herb
Add 1 small minced garlic clove to the lemon-mustard base before whisking in the oil. The garlic infuses the dressing with a pungent, savory depth that pairs beautifully with robust greens or grilled vegetables.
veganVegan
Replace honey with maple syrup or agave nectar. The maple syrup adds a subtle earthy sweetness that complements the chives and lemon without any animal products.
low oilLow-oil
Swap 3 tablespoons of olive oil for 3 tablespoons of aquafaba (chickpea brine) and whisk thoroughly. This cuts oil in half while maintaining a creamy emulsion, perfect for lighter salads.
herb swapHerb-swap
Replace chives with an equal amount of fresh tarragon, dill, or basil for a completely different herb profile — tarragon adds anise-like notes, dill adds freshness, and basil adds sweetness.
spicy citrusSpicy-citrus
Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne to the lemon juice mixture before whisking. The heat cuts through the richness of the oil and brightens the citrus.
Why this is on our healthy list.
Heart-Healthy Fats
Extra virgin olive oil is rich in monounsaturated fats, which support cardiovascular health and help reduce inflammation when used in place of saturated fats.
Vitamin C from Fresh Lemon
Fresh lemon juice provides a natural dose of vitamin C, an antioxidant that supports immune function and helps your body absorb iron from leafy greens in your salad.
Antioxidant-Rich Chives
Chives contain quercetin and allicin, plant compounds with antioxidant and anti-inflammatory properties that contribute to overall health.
Low-Calorie Flavor Boost
This vinaigrette adds bold flavor with only about 90 calories per tablespoon (from oil), making it a smart way to dress salads without heavy creams or sugary dressings.
Frequently asked questions
Yes, you can make it up to 3 days ahead. Store in a sealed jar in the fridge, then let it sit at room temperature for 5 minutes and shake well before using.
