Ingredients
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, optional (if you like more lemon flavor, which I do)
- 1/8 cup green olives, rough chopped (without pimentos)
- 1 teaspoon white wine vinegar
- 1/2 to 1 teaspoon dijon mustard
- 1 to 2 teaspoons fresh thyme, chopped
- Kosher salt, to taste
- Fresh black pepper to taste
- Optional
- Honey, if you like a sweeter dressing
- Grated shallot
How to Make
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Step 1: Vinaigrette ... Add everything to a small food processor or blender; and, pulse until smooth and emulsified. Note: I usually start without the lemon zest, 1/2 teaspoon mustard, and a few less olives. Pulse, then taste; and, adjust as needed. You can always add more. Personally, I like a very lemon/olive/mustard taste; but, you may not. So, personally I add the lemon zest, and all the olives. The mustard; it depends on the type of salad I am making. And, I always customize my dressings/vinaigrettes to fit.
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Step 2: After the get the flavor you like; season with salt and pepper. Then, put in a mason jar, tupperware type of container, or cover a small cup with plastic wrap; and, refrigerate at least 1 hour if possible, before serving.
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Step 3: As mentioned; if my salad doesn't have onion in it; I often add the shallot. For sweeter type of salad; I add a drizzle of honey.
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Step 4: Serve and ENJOY!!! ... Your favorite greens, vegetables; or even seafood. It also makes a great marinade.
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