Whole-Lemon Vinaigrette

Whole-Lemon Vinaigrette
Photo: Nico Schinco
Total Time:
10 mins
Makes 1/2 Cup

When the minced-up peel and fruit of a lemon is used in a vinaigrette recipe instead of just the juice, the results is this tart, floral, and tangy dressing that can be used on anything from salads to seafood to roasted vegetables.


  • 1 large lemon

  • 2 tablespoons Champagne vinegar

  • 1 tablespoon finely chopped shallot

  • ¼ teaspoon fresh thyme leaves

  • ¼ teaspoon red-pepper flakes

  • ½ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  1. Zest lemon over a bowl. Trim off remaining peel and pith and remove seeds; discard peel, pith, and seeds. Finely chop flesh of fruit, squeeze out juice, and place both in bowl with zest. Add vinegar, shallot, thyme, and red-pepper flakes. Whisk in oil; season with salt and pepper.

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