Lemon Vinaigrette done 5 ways

Luscious Lemon September

When we moved to Melbourne we rented a gorgeous little terrace house right by the Prahran Market. For those of you who don’t know about the Prahran Market, it’s a foodie’s dream just off Chapel Street – fruit, vegetables, every cut of meat you can imagine along with the freshest of seafood, seasonal flowers, cheese, olives and anything else you can possibly imagine . I was in heaven.

But I digress… Because we were right in the thick of it, we didn’t really drive anywhere preferring to walk or catch trams. We walked a lot: to the market and back, to the cafe and back, to the little bistro down the road and back. And on these walks I learnt 5 things about my new city:
1. It’s incredibly beautiful
2. The people are friendly
3. It has gorgeous architecture
4. It’s full of foodies; and
5. Lemons love Melbourne.

Yep, Melbourne is full of lemon trees. They’re everywhere! Big trees, small trees, some in the middle but all laden down with bright lemony fruit. It’s really, really beautiful.


And guess what? It’s spring, and spring means lemon season. I can’t walk anywhere at the moment without glimpsing spheres of yellow and me being me, I automatically start thinking about what I can do with all that fruit: cakes, sauces, salads, stir-fries, creamy desserts and dressings. And speaking of dressings, today I’m giving you the recipe for my favourite lemon vinaigrette. It’s a basic recipe and one that I use almost every day.

Sometimes I use it straight up and other times I add to it, changing it slightly to suit what I’m cooking. It’s fantastic on a lettuce leaf, but also lovely used in a stir-fry or drizzled over a piece of chicken or salmon, tossed through some chopped potatoes or an egg salad, oh and heavenly with asparagus….. If you like lemons, you’ll love this and I’ve given you 5 variations so you never get bored.

Basic lemon vinaigrette

Serves 8
¼ cup extra virgin olive oil
1 tsp fine lemon zest
¼ cup lemon juice
1 tbsp honey
Pinch of salt and pepper

Put ingredients into a jar and shake until well combined – easy! Store in a jar in the fridge for up to a week.
Per serve: 290kj (69cals); 6.7g total fat (0.9g saturated fat)


Lemon dill

Basic lemon vinaigrette + 2 tsp fresh dill leaves

Lemon parsley

Basic lemon vinaigrette + 2 tsp freshly chopped parsley (or change out the parsley for thyme)

Creamy lemon caesar

Basic lemon vinaigrette + 2 tbsp light sour cream, 1 finely chopped anchovy

Ginger lemon

Basic lemon vinaigrette (replace olive oil with peanut oil or canola) + 1 tsp finely grated ginger + ¼ tsp sesame oil, replace salt with 1 tsp fish sauce and pepper with ½ finely chopped chilli

French lemon

Basic lemon vinaigrette + 1 small garlic clove crushed + 1 tsp Dijon mustard

Other recipes to celebrate Luscious Lemon September:
Healthy Lemon Chicken
Low Fat Lemon Panna Cotta
Pancakes with Lemon
Lemon Marshmallow Pavlova
Lemony Fresh Risotto
Pan-fried Salmon with Asparagus and Lemon Cream

What’s your favourite lemon recipe?

Indulge without guilt
Eat without deprivation
Cook great food even when you are on your own
Embrace food moods
Eat what you want



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