This light Lemon Dijon Salad Dressing is SO much more tangy and savory than your standard dressing. It can be used on lots of different salads and takes even basic leafy greens to restaurant-level deliciousness.
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From the Glow Diaries
I have been on a mission to convince my audience that salads don’t have to suck for years now. Normally I love to make a creamy dressing using tahini and citrus, like in my Roast Cauliflower Salad with Pearl Cous Cous or my Harissa Chickpea & Roasted Carrot Salad but I realised I needed a simple vinaigrette option too for a lighter option. I first made this Lemon-Dijon dressing for my French Potato Salad and knew I had to write it up separately because is so delicious in its own right, keeps for days in the fridge and is now my go-to everyday salad dressing. The crucial step in this recipe is warming minced garlic in olive oil to infuse flavor throughout and adding Dijon mustard – not just for flavor, but it stabilises the other ingredients and minimizes the oil-vinegar separation. So it’s a vinaigrette, but with a little more body and creaminess. Use it anytime you’d normally use French dressing – it can make even plain chopped romaine lettuce, or an arugula-spinach salad mix from boring to zesty.
Key Ingredients
- Fresh lemon juice – don’t use bottled, the flavor doesn’t compare.
- White wine vinegar – this is a mild French-style vinegar and is an essential ingredient. Don’t use other vinegars (like white or apple cider vinegar) as they will be far too strong and the dressing will be sour. The closest substitution is champagne vinegar. Red wine vinegar has a similar flavor but the color will darken the dressing.
- Dijon mustard – must be Dijon, do not substitute for yellow as the flavor is not the same.
- Fresh herbs like parsley, thyme, or dill (optional but delicious)
Instructions
Step One: Gently warm the olive oil with the minced garlic until fragrant, then set aside to cool slightly.
Step Two: Whisk together the lemon juice, white wine vinegar, Dijon mustard, salt, and pepper in a bowl or jar.
Step Three: Slowly drizzle in the garlic-infused oil while whisking until emulsified.
Step Four: Taste and adjust seasoning, adding sweetener if needed. Then stir in finely minced fresh herbs if using.
Step Five: Store or serve.
Storage
Store this dressing in a sealed jar in the fridge for up to one week. Although the Dijon mustard helps to stablize the emulsification, it will separate a little bit if unmoved for days. Give it a good shake or whisk before using. I usually pull it out a few minutes early and leave it at room temperature so the oil loosens up again.
Expert Tips
Warming the garlic in the oil first mellows the flavor and prevents that sharp raw-garlic bite – it’s a small step that makes a big difference.
FAQ
Yes, this dressing is perfect for meal prep and actually tastes better after it sits for a few hours.
That’s totally normal for homemade vinaigrettes – just shake or whisk before serving.
Fresh is best here. Bottled lemon juice won’t give you the same tangy flavor.
It’s tangy but balanced. If you prefer it softer, add the optional sweetener.
Lemon Dijon Salad Dressing
Ingredients
- ½ cup freshly squeezed lemon juice from about 4 medium lemons; approx. 120 ml
- 3 tbsp white wine vinegar or champagne vinegar ; approx. 45 ml
- 1 tbsp Dijon mustard ; approx. 15 g
- 1 small garlic clove minced; approx. 3 g
- 1 cup extra-virgin olive oil ; approx. 240 ml
- 1 tsp fine sea salt or to taste; approx. 6 g
- ½ tsp ground black pepper ; approx. 1 g
- 1 tsp maple syrup optional, to mellow acidity; approx. 5 ml
- ½–1 tsp finely chopped fresh parsley thyme, or dill (optional, for freshness); approx. 0.5–1 g
Instructions
- In a small saucepan, combine the olive oil and minced garlic over low heat. Warm gently for 1–2 minutes until fragrant but not browned. Remove from heat and let cool for 2–3 minutes.
- In a medium bowl or jar, whisk together the lemon juice, vinegar, Dijon mustard, salt, and pepper.
- Slowly drizzle in the garlic-infused olive oil while whisking until the dressing thickens and emulsifies. If using a jar, add the oil in stages and shake vigorously.
- Taste and adjust seasoning. Add the optional maple syrup or honey if you prefer a slightly softer acidity.
- Whisk in the optional chopped herb for a fresh green speckle.
- Store in a sealed jar in the fridge for up to 1 week. Whisk or shake before using, as separation is natural.
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