House Lemon-Dijon Vinaigrette

Ingredients

• ½ cup Extra-virgin olive oil
• 3 tbsp juice Lemon
• 2 tbsp Red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp Pure maple syrup
• 1 clove Garlic, grated
• ¼ tsp Kosher salt
• ½ tsp Black pepper

Method

1. Put everything in a jar, seal it, and shake hard for 30 seconds. The Dijon is the emulsifier — without it the dressing separates in a minute.
2. Taste on a leaf of lettuce, not off a spoon. Dressing always tastes too sharp alone.
3. Keeps two weeks refrigerated. It solidifies cold — that is the olive oil, and it is a sign of good oil. Let it sit out 10 minutes and shake again.

Notes

✨ The restaurant touch

Three parts oil to one part acid is the classic ratio; this runs closer to 2:1 because bright dressing makes vegetables taste better and lets you use less salt everywhere else.

🧒 For the kids

An extra teaspoon of maple syrup or honey makes it a dressing kids will actually put on salad.

🌿 From the garden

A tablespoon of chopped herbs — chives, dill, basil — turns it into a different dressing every week.

🥡 Leftovers

2 weeks refrigerated.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.