Ditch the bottled stuff! This bright and zesty Spring Lemon-Herb Vinaigrette is incredibly easy to make with fresh seasonal ingredients. Learn the simple ratio for a perfect dressing every time.
Why This Spring Vinaigrette is a Game-Changer
As the days get longer and the farmer's markets burst back to life, our palates naturally crave brighter, fresher flavors. This Spring Lemon-Herb Vinaigrette is the perfect way to celebrate the season. It's more than just a salad dressing—it's a vibrant sauce that can elevate steamed asparagus, grilled chicken, or a simple bowl of quinoa.
Best of all, it comes together in just five minutes and uses a simple "master ratio" that you can remember forever.
The Magic Ratio for the Perfect Vinaigrette
Forget complicated recipes. The key to any great vinaigrette is one simple ratio: 3 parts oil to 1 part acid. Memorize that, and you can create endless variations. For this recipe, we use extra-virgin olive oil for its fruity flavor and fresh lemon juice for that sunny, spring brightness. From there, you just add flavor-makers like shallots, herbs, and a touch of sweetness.
Ingredients You'll Need
Gather ½ cup of high-quality extra-virgin olive oil, 3 tablespoons of fresh lemon juice (about one large lemon), one small finely minced shallot, a tablespoon each of chopped fresh chives and dill, a teaspoon of honey or maple syrup, a teaspoon of Dijon mustard, and salt and freshly ground black pepper to taste.
How to Make Your Spring Vinaigrette
Step 1: Combine the Acid & Flavor Base. In a medium bowl, whisk together the fresh lemon juice, minced shallot, Dijon mustard, and honey.
Step 2: Emulsify Slowly. While whisking continuously, slowly drizzle in the extra-virgin olive oil. This slow incorporation is the secret to a creamy, well-blended dressing that won't separate immediately.
Step 3: Finish with Herbs. Whisk in the fresh chives and dill. Season generously with salt and pepper.
Step 4: Taste and Adjust. Give it a taste! Need more zing? Add a squeeze more lemon. More sweetness? A tiny bit more honey.
Ways to Use Your Homemade Dressing
This vinaigrette is incredibly versatile. Don't just save it for lettuce! Toss it with mixed greens, sliced strawberries, toasted almonds, and goat cheese for the ultimate spring salad. It’s also fantastic drizzled over steamed new potatoes or asparagus, used as a marinade for chicken, or stirred into farro or quinoa for a flavor-packed side dish.
Frequently Asked Questions
Can I use dried herbs instead?
For the brightest flavor, fresh is best with this spring-themed dressing. If you must use dried, reduce the amount to 1 teaspoon each and know the flavor will be more muted.
How long does it last in the fridge?
Store it in an airtight jar for up to 5 days. The olive oil may solidify slightly when cold; just let it sit at room temperature for 15 minutes and shake well before using.
Can I make it creamy?
Absolutely! Add a tablespoon of plain Greek yogurt or a teaspoon of mayonnaise along with the Dijon mustard for a creamier, richer texture.
Pro-Tip: For an even faster dressing, add all ingredients to a small mason jar, screw the lid on tightly, and shake vigorously for 30 seconds. No whisk required!
