Kitchen · Anytime
Herb and lemon dressing
A bright, everyday dressing of olive oil, lemon, Dijon and a handful of soft herbs, shaken together in a jar in ten minutes. Keep it in the refrigerator for salads, roasted vegetables, grains and fish through the week.
Light effort10 minAbout 3/4 cupContains: mustard
Ingredients
- 1/2 cup (120 ml) extra-virgin olive oil
- 3 tablespoons fresh lemon juice, from about 1 large lemon
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small clove garlic, grated or finely minced
- 1/4 cup (about 10 g) finely chopped soft herbs: parsley, chives, basil, dill or a mix
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Method
- Put the lemon juice, zest, mustard, honey, garlic, salt and pepper in a jar with a tight lid and swirl until the salt dissolves.
- Add the olive oil, seal the jar and shake hard for 20 to 30 seconds, until the dressing looks creamy and no longer separates the moment you stop.
- Stir in the chopped herbs.
- Taste it on a leaf of lettuce rather than off a spoon; it should be sharp but rounded. Add a pinch more salt if it tastes flat, or a little more oil if it tastes too sharp.
- Use straight away, or refrigerate and shake again before each use.
Notes
- Keeps for five days in the refrigerator. The oil firms up when cold; let the jar sit at room temperature for 10 minutes, then shake.
- Herbs stay greenest if you add them the day you use the dressing. Added at the start they darken a little but still taste good.
- Swap the lemon for red or white wine vinegar for a sharper dressing, or use half lemon and half vinegar.
- The mustard is what holds the oil and lemon together. Leave it out and the dressing still tastes good, but it separates faster.
Reviewed September 15, 2026.