Sometimes simple really is best. Enter this keto friendly vinaigrette. Use it to dress your favorite salad, as a marinade or even as a sauce – it’s that universal and that good. I love it best over a peppery arugula salad with freshly grated parmesan cheese and a few toasted pine nuts.
What You Need:
- 2 cloves garlic, minced
- 1 lemon, juiced
- 3 tbsp dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp fresh parsley
- salt & pepper
Combine the garlic, lemon juice, Dijon mustard, salt, pepper and apple cider vinegar in a small bowl. Slowly whisk in the olive oil. Good for up to five days in the fridge!
Preparing your dressings this way – adding the olive oil very slowly and at the end – results in emulsification. (AKA – it becomes a dressing) The benefit to making your dressing using this slow pour method is it’s less likely to separate when cold. Have you ever taken a bottle of homemade dressing out of the fridge only to find all of the oil has risen to the top and is really solid? That’s because the dressing wasn’t allowed to emulsify first. It’s not a big deal – if this happens just let the dressing come to room temp and then give it a few shakes!
[…] Wednesday, November 4th | The Best Salmon Cakes | I’m a little bias because this is my recipe but these salmon cakes are insanely delicious and super easy to make. Such a great way to introduce the salmon flavor to your kids! Serve with a simple arugula and parmesan salad with my favorite lemony vinaigrette! […]