Good Morning Lochlan!
Lunches with friends are one of life’s treats! However, lunches with friends AT HOME are the very best kind of treat! Any excuse to have friends over and experiment in the kitchen and I am in heaven. Anything made with lemon and you are in heaven Lochlan! So this lemon vinaigrette made us both happy! I wanted to celebrate the birthday of a sweet friend. She loves salmon and she loves also lemons so I wanted to combine the two in a new way. We had smoked salmon with mixed super greens topped with my recipe for this lemon vinaigrette.
Everyone LOVED it!


Lochlan you loved it the most I think. You keep your salads REALLY simple usually just baby spinach, a little olive oil, fresh lemon and a sprinkle of kosher salt. If you are feeling extra hungry you like to have sliced, grilled chicken breast on it. You never change it up! You never want to even try any other dressings.
Miracles of miracles you tried this one though, probably because it had both lemon and vinaigrette in the title! You declared it EVEN better then plain lemon and olive oil!
This is great on a simple plain salad; it was AMAZING on a smoked salmon salad and even more divine on a roasted beet salad. Honestly, I don’t think you can go wrong with this lemon vinaigrette!
Love you kid and your ever changing picky palate… it keeps me on my toes!
Love mom

Lemon Vinaigrette
Ingredients
- 4 TBSP honey
- 1 TBSP horseradish NOT horseradish cream - just plain grated hoseradish
- 6 lemons zest and juice
- 2 tsp dijon mustard whole grain
- 1 clove garlic I grate this first so that there will be large chunks.
- 3/4 cup olive oil you may need up to an additional 1/4 cup
- 2 tsp Black Truffle Salt you can buy this on Amazon or any specialty food store.
- 1/4 tsp cayenne pepper optional
- 1/2 tsp fresh ground black pepper
- 4 TBSP heavy cream OR silken tofu if you want to make it dairy free
Instructions
- Juice and zest all of the lemons.
- Add everything to your blender except olive oil and heavy cream (Or silken tofu). Pulse the blender a couple of times.
- Slowly add the olive oil to the lemon juice and other ingredients. Checking the consistency often. Add the extra oil if you feel it needs it to get the right consistency.
- Add the heavy cream (or silken tofu) ONE TABLESPOON AT A TIME. Pulsing with each TBSP of cream. The cream makes the dressing thick so be sure to check the consistence each time you add the cream. Stop adding when it is at the thickness your family likes.
- Store left over in a tightly sealed jar in the refrigerator. NOTE: This will "thicken" in the fridge, but will thin back out if you leave it out for 30 min. before you serve it.
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Lemon is one of my favorite things. This recipe is an awesome combination to go on a delectable salad and of course on the salmon. Yum, yum.