Food & Drink

Lemon Dijon Vinaigrette

Makes about 2 cups

This lemon Dijon zinger is a dressing for all seasons

photo: Johnny Autry

Despite its name, Chris Hastings’s go-to dressing is not actually a vinaigrette in the strictest sense. Its pucker relies on lemon juice emulsified with Dijon mustard and olive oil; shallots and fresh herbs add earthiness and depth. But don’t limit this versatile blend to salads alone—it doubles as a marinade for fish and a grilling sauce for vegetables. “The variations are endless,” Hastings says.


    • 1/2 cup plus 2 tbsp. fresh lemon juice

    • 1/4 cup Dijon mustard

    • 1/2 cup olive oil

    • 1/2 cup extra-virgin olive oil

    • 2 tbsp. shallots, finely chopped

    • 2 tbsp. fresh parsley, finely chopped

    • 1/2 tsp. fresh thyme, finely chopped

    • 1/2 tsp. kosher salt

    • 1/2 tsp. freshly ground black pepper


  1. Whisk together wet ingredients. Stir in shallots and herbs. Season with salt and pepper. Use immediately, or strain shallots and herbs and refrigerate for later.


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