This fresh garlic-herb lemon vinaigrette and marinade is perfect for drizzling on summer salads and topping with shaved parmesan or goat cheese or for marinading chicken, fish, pork, or vegetables before grilling!
1/4 cup freshly squeezed lemon juice
1/4 cup white wine vinegar
1 teaspoon dehydrated onion
4–5 cloves garlic, smashed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon honey
1 tablespoon Dijon mustard
1 cup neutral-flavored oil (I used peanut, but obviously don’t do that if there’s a peanut allergy)
1 heaping tablespoon each of finely minced oregano and rosemary, leaves stripped from the stems before chopping
In the jar of your blender, combine all the ingredients except oil and fresh herbs. Blend until the garlic is broken down and then, with the blender running, add the oil in a steady stream. Transfer to a serving dish and whisk in fresh herbs. Use within 1 week.
This is delicious and versatile. Pour over chicken breasts and marinate for 8-12 hours, fish or shrimp (marinate for 4-8 hours), vegetables like asparagus, zucchini, and mushrooms (marinate for 4-8 hours) or use as a salad dressing.