This lemon ginger vinaigrette is a delicious balance of spicy ginger, tangy lemon and sweet honey. It is very good with salads that include fresh fruit, such as oranges.
I recently added this lemon ginger vinaigrette to a green salad with sliced fennel, orange slices and toasted almonds. It was so good, I made it again the next night! I also used it to dress a salad with blackberries and roasted honey almonds, which was good too. I think that the vinaigrette will also pair well with peaches.
Try tossing this dressing into a fruit salad or drizzling it over fresh asparagus or broccoli.
If you can find Meyer lemons, they make a great version of this vinaigrette.
This recipe makes about 3/4 cup of vinaigrette.
Ingredients
- 1 lemon, rind and juice (about 1/4 cup juice)
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon kosher salt
- Fresh ground pepper, to taste
- 1/2 cup extra virgin olive oil
Directions
Grate the lemon rind into a small bowl. Add the lemon juice and honey and whisk everything to blend in the honey. Add the ginger, salt and a few grinds of fresh pepper.
Slowly pour in the olive oil, whisking it into the other ingredients, so that the vinaigrette emulsifies (is thick and fully blended).
Dress your salad and enjoy. Here’s my salad with fennel, oranges and toasted almonds.
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