Lemon Vinaigrette Dressing
Created by Hedgebrook Farm’s chefs, Denise Barr and Julie Rosten
Great with Tuscan Kale and Apple Salad!
Makes 1 1⁄2 cups
Makes 1 1⁄2 cups
2 T shallots, finely chopped
1 clove garlic, finely minced
1 T lemon zest (1 to 2 lemons)
5 T lemon juice, freshly squeezed 2 T agave syrup or honey (to taste) 1⁄2 tsp salt
1⁄4 tsp black pepper
3⁄4 C extra-virgin olive oil
Whisk together the shallots, garlic, lemon juice, lemon zest, agave syrup, salt, and pepper in a small bowl.
Drizzle oil in a slow stream into the bowl and whisk until well combined.
You can also use a small food processor to make this dressing by putting all ingredients into the processor and blend until emulsified.
Use immediately, or whisk again if left resting. Will keep in airtight container in fridge for up to 3 days.
