The Only Dressing You'll Ever Need: Basil & Lemon Vinaigrette

Basil and Lemon Dressing

 Basil Lemon Vinaigrette 


One of the easiest ways to elevate a salad is simply with an amazing dressing. The key to making a great salad dressing is two parts:

1. Use a handful of high quality, fresh ingredients 

2. Emulsify it - not only does it give you that creamy restaurant quality mouthfeel, but it also will distribute the flavors more evenly 

This is my go-to summer vinaigrette. Make a big batch, put it in a mason jar and even just a basic butter lettuce salad feels like a high end meal.  Be sure to choose high quality olive oil, use fresh lemon juice, basil and don't forget the salt! That will make the flavor pop. 


  • 2/3 c extra virgin olive oil

  • 2/3 c white wine vinegar ( I like Colavita for any vinegars)

  • Juice of half a large lemon (about 2 TBS)

  • 1 cup (lightly packed) fresh basil

  • 2 TB dijon mustard

  • 1 shallot minced tiny

  • 2 cloves garlic minced

  • 1 tsp salt


1. Add all ingredients to blender and blend on high until smooth. 

2. Taste and adjust accordingly.  

- If flavors are not "bright" - add a bit more salt

- If the lemon is very sour - add a small touch of sugar or honey to balance it

- If your mix has not emulsified (it should have a creamy texture) keep blending and add a touch more mustard until it does)

3. Try not to drink this deliciousness as you pour it into mason jar to store.   Keep for about 10 days refrigerated. 

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