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Anti-Inflammation Garlic-Lemon Vinaigrette

A tangy and vibrant dressing enriched with the health benefits of garlic and olive oil, perfect for enhancing salads and roasted vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dressing, Sauce
Cuisine: American, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 clove garlic clove
  • 1/4 tsp Kosher salt plus more to taste
  • 1 Tbsp + 1 tsp Dijon mustard or more as needed
  • 1/4 cup lemon juice plus more as needed
  • 1/2 cup organic extra-virgin olive oil or canola oil
  • Freshly ground black pepper

Method
 

Preparation
  1. Finely mince the garlic clove and sprinkle with 1/4 tsp of Kosher salt; mash the garlic and salt into a smooth paste.
  2. In a medium bowl, whisk together the garlic paste, Dijon mustard, and lemon juice until well combined.
  3. Gradually add the olive oil, whisking continuously until the vinaigrette emulsifies and thickens.
  4. Taste the vinaigrette and season with additional salt and freshly ground black pepper as needed.
  5. Transfer the vinaigrette to a glass jar or airtight container.
Serving
  1. Serve at room temperature drizzled over salads, roasted vegetables, or grilled proteins.
Storage
  1. Store in an airtight container in the refrigerator for up to a week. Shake well before serving.

Notes

Use a microplane for grating garlic for a smoother paste. Substitute Dijon mustard with honey mustard for a slight sweetness. Avoid letting the vinaigrette sit too long, as the flavors may lose brightness.