Lemon & Crushed Garlic Vinaigrette
A vibrant and potent vinaigrette featuring raw crushed garlic and fresh lemon, perfect for elevating salads, roasted vegetables, or grilled proteins with its bright, tangy, and savory notes.
For 4 servings
Prepare garlic: Peel and crush the garlic cloves using a garlic press or finely mince them with a knife. Place the crushed garlic into a small jar with a tight-fitting lid or a mixing bowl.
Combine aromatics: Add the freshly squeezed lemon juice, Dijon mustard (if using), sea salt, and freshly ground black pepper to the jar with the garlic. Stir or shake gently to combine.
Allow to infuse: Let the mixture stand for 5-10 minutes. This allows the allicin in the garlic to develop and mellow slightly in the acidity of the lemon juice, enhancing its flavor.
Add oil and herbs: Pour in the extra virgin olive oil and add the dried oregano to the jar.
Emulsify: Secure the lid tightly on the jar and shake vigorously for 30-60 seconds until the vinaigrette is well combined and appears emulsified (slightly thickened and opaque). Alternatively, whisk vigorously in a bowl until combined.
Taste and adjust: Taste the vinaigrette and adjust seasonings as needed. You might want more salt, pepper, or a touch more lemon juice for brightness.
Serve or store: Use immediately over your favorite salads, roasted vegetables, or grilled proteins. Store any leftover vinaigrette in an airtight container in the refrigerator.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh ingredients: The quality of your lemon juice and olive oil will significantly impact the final taste of your vinaigrette.
- 2Adjust to your preference: Feel free to increase or decrease the amount of garlic and lemon juice based on your desired pungency and tanginess.
- 3Perfect emulsification: Adding a small amount of Dijon mustard helps stabilize the emulsion, preventing the oil and vinegar from separating too quickly. If it separates, just shake or whisk again.
- 4Storage: This vinaigrette is best used fresh, but can be stored in an airtight container in the refrigerator for up to 3-5 days. Shake well before each use.
Adapt it for your goals.
Herb Infusion
Add other fresh or dried herbs like fresh thyme, dill, or a pinch of red pepper flakes for a subtle kick.
Sweet & TangySweet & Tangy
Whisk in 1/2 teaspoon of honey or maple syrup for a touch of sweetness to balance the tartness of the lemon.
Nutty FlavorNutty Flavor
Substitute a portion of the extra virgin olive oil with walnut oil or hazelnut oil for a richer, nutty undertone, especially good for fall salads.
Why this is on our healthy list.
Immune Boosting
Garlic is rich in allicin, a compound known for its immune-boosting and anti-inflammatory properties. Lemon provides a good source of Vitamin C.
Heart Health
Extra virgin olive oil is packed with monounsaturated fatty acids and antioxidants, which are beneficial for cardiovascular health.
Digestive Aid
Lemon juice can stimulate digestion, while garlic has pre-biotic properties that support a healthy gut microbiome.
Frequently asked questions
When stored in an airtight container in the refrigerator, this vinaigrette will stay fresh for 3-5 days. Always give it a good shake before using.
