Ladolemono, this easy vinaigrette recipe uses fresh lemon juice and dried oregano, but adds a spoonful of Dijon mustard for a velvety, peppery taste.
This lemon vinaigrette can be refrigerated for a week. Store a large batch and use it for more than green salads.
It works well as a chicken marinade, fish sauce, and roasted vegetable and grain salad dressing.
While buying vinaigrette or creamy dressing at the store is fast, making it at home is cheaper and has more benefits than the 5 minutes it takes to make.
Lemon and oil won't emulsify as easily without Dijon mustard's punchy, peppery flavor and body.
Stone-ground, seeded, or smooth Dijon works. Dried oregano complicates dressing.
You can use dried parsley or basil instead. High-quality extra virgin olive oil is key to the flavor.