Anti-Inflammation Garlic-Lemon Vinaigrette
This anti-inflammation garlic-lemon vinaigrette is a flavorful and healthful dressing designed to elevate salads with zesty lemon, antioxidant-rich garlic, and heart-healthy olive oil. Perfect for tossing with kale, quinoa, or any fresh greens, it’s a quick and versatile recipe to keep on hand for a week of anti-inflammatory meals.
Equipment
- Chef's knife
- Small mixing bowl
Ingredients
- 1 garlic clove
- Kosher salt 1/4 tsp, plus more to taste
- 1 Tbsp + 1 tsp Dijon mustard or more as needed
- 1/4 cup lemon juice (plus more as needed)
- 1/2 cup organic extra-virgin olive oil (or canola oil)
- Freshly ground black pepper
Instructions
Prepare the Garlic Paste:
- Smash the garlic clove with the flat side of a chef’s knife. Sprinkle with 1/4 tsp salt and use the knife to mince the garlic.
- Scrape the garlic into a small pile and press it into a paste using the side of the knife. Repeat until smooth.
Combine Ingredients:
- Transfer the garlic paste to a small mixing bowl. Add the Dijon mustard and whisk in the lemon juice.
- Gradually drizzle in the olive oil while whisking continuously to create an emulsion.
Adjust Seasoning:
- Add freshly ground black pepper and taste. Adjust with more salt, lemon juice, or Dijon mustard to suit your preference.
Store and Serve:
- Store in an airtight glass container in the refrigerator for up to 1 week. Whisk again before serving to re-emulsify the vinaigrette.
Notes
Anti-Inflammatory Tips: For added benefits, use extra-virgin olive oil rich in polyphenols, and organic lemons to maximize anti-inflammatory properties.
Flavor Variations: Add a pinch of turmeric or a splash of apple cider vinegar for additional anti-inflammatory power.
Pairings: Perfect with kale salads, roasted vegetables, or as a marinade for grilled proteins.
Tried this recipe?Let us know how it was!