This tangy vinaigrette provides a big bite and livens up any simple salad.I’ve never really been a fan of store bought salad dressings and most of the time, I just use olive oil and balsamic or red wine vinegar. If you go on Google, there must be thousands, maybe millions, of recipes for Lemon Garlic vinaigrettes. Everyone has their own favorite twist on it. My version is so simple to whip up and I love the bite it gives to a plain bowl of peppery arugula and fresh parmesan. The base of my mix is pretty similar to most recipes out there.I elevate it a bit by adding sugar to it. Jude added sugar to everything! I’m beginning to understand why.The sugar here cuts the sourness of the lemon and livens up the flavor even more. My sugar is always nearby on the counter for a quick pinch here or there. But here’s a fair warning, you won’t be doing much smooching after eating this because my vinaigrette has a very assertive, almost spicy, flavor with the extra garlic and pepper.
This vinaigrette is also the perfect marinade for this Go to Greek Chicken.
Share a simple vinaigrette that you love.
- ½ cup olive oil
- 4 tbsp fresh lemon juice
- 2 garlic cloves, finely minced or pushed through a garlic press
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp sugar
- Mix all ingredients together in a mason jar or bowl.
- Give it a vigorous shake or stir.
- Top over arugula with fresh parmesan.
If desired, just use one garlic clove.