This Lemon Honey dressing is a staple in my house. While not a “sweet” dressing, the bit of honey knits the lemon and the oil flavors together. The citrus is less sharp and the oil tastes less “oily”. And a good-quality honey brings complexity of flavor. It’s easy enough to whip together when dinner needs to be on the table now. So much better, and better for you, than those bottled dressings!
- 1 lemon squeezed (not a jumbo lemon, should be around 3 Tablespoons)
- 6 Tablespoons olive oil, avocado oil would also work well here
- 1 tsp. raw honey
- salt and pepper to taste
Optional add-ins: minced shallot (a bit goes a long way here), a dab of mustard, minced herbs, such as dill, thyme or chives.
I like to shake the lemon and oil together in a jar. Shaking the jar emulsifies the lemon and oil easily. Add honey. Mix. (If your honey is thick like mine, you may need to whisk the honey with dressing until fully incorporated.) Season with salt and pepper. Extra dressing can be saved in the refrigerator. Simply bring it out of the refrigerator a few minutes before your next salad, so the oil has time to liquefy.
This recipe is easily adaptable.