The Letter L is for Lemon Vinaigrette

I buy lemons in bags. Big yellow bulging bags of citric magic. I use them in salad dressing, in homemade lemonade, as a quick morning tonic in hot water, for rubbing on my wooden cutting boards to remove stains, for a tangy hit in soups. I’m even contemplating the addition of lemon to my bread dough, just to see what happens. Lemon is so subtle that most of the time, I’m the only one who know that there’s lemon lurking in something I’ve cooked. They’re mystified by the flavour that they can’t identify. When I say it’s lemon, they usually say, “No, that’s not it. I’m not sure what it is but that’s not it.” In my opinion, lemon juice, freshly squeezed, adds a magical dimension to food that’s subtle yet tempting on the tongue.

salad (800x600)

Here’s one of my favourite salad dressings for a hot summer day. I mix it with a good shake in an old mustard jar, and if it’s one with just a scant bit left in the bottom, so much the better — just omit the teaspoon of mustard from the recipe and use what’s left in the jar.


Lemon Vinaigrette

1 tsp. whole grain French Dijon mustard
1 tsp. finely chopped shallot
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
7 tablespoons mild and light olive oil
1 tablespoon cold water
salt and pepper to taste

Add the first 4 ingredients, and give it a stir with a spoon. Now add the olive and water, fit the lid on tight, and shake and shake and shake and shake until it emulsifies. Taste, and add salt and pepper if you wish. Drizzle over your salad leaves just before serving.

(photo courtesy of Microsoft Clip Art on the Office website)

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4 Comments Add yours

  1. Joanna says:

    Are you sure we’re not related somehow? I love lemon juice and lemon zest on vegetables and in salads and in just about everything except hot lemon drinks, which I don’t like at all. We are slowly working our way through a jar of those pickled lemons, which have an interesting almost perfumed taste and aroma when you add them to lamb tagines and dishes like that. L is most definitely for lemons, good choice 😀

  2. Misk Cooks says:

    That’s a lovely thought but it seems improbable. We could always adopt each other. Or maybe slice our fingers open with a lame and become bloody sisters. Sorry blood sisters. Geeze, am I about to faint or has the sun disappeared? Ah, it’s the sun. Good. Anyway, do you have a gas hob? If so, trying squeeze a piece of lemon rind over the gas flame, and the oils will spark and leave a lovely scent in the kitchen. Particularly useful after frying or grilling fish.

    Maybe I should research uses for lemons, eh?

  3. Lisbet A. Jensen says:

    Just another way to use lovely lemon.Saw it on TV.Simple as well. Mix the juice of lemon with the minced yellow rind and keep in a lidded jar.For dressings or anything else.Very, very lemony. Organic lemons of course.

    1. MiskMask says:

      Hey! Hi! Thank you so very much for reading and leaving a comment. I really like that idea for lemons. During the grey winter months, that would be lovely for fresh tasting salad dressings. Organic, certainly, and I’d also be sure that they aren’t waxed because that could turn the juice rancid.

      Do you have more little cooking tricks that you’d like share?

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