This vinaigrette is so versatile. You can toss it with roasted or steamed vegetables, use it as a marinade for chicken or as a salad dressing. Lemons vary in size so if you find yourself wanting more citrus in your vinaigrette feel free to add more juice or zest.
zest of 1 lemon
juice of 2 lemons
2 tablespoons Dijon mustard
freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh tarragon
Combine the lemon zest, juice and mustard in a small bowl and season generously with salt and pepper. Slowly whisk in the olive oil to create a nice, thick vinaigrette. Stir in the tarragon and taste for seasoning, adjusting salt and pepper as you see fit.
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