Best 2 Balsamic Lemon Vinaigrette Recipes

Tantalize your taste buds with a delightful culinary journey into the world of zesty dressings. Discover the art of crafting a perfect vinaigrette, starting with the classic Balsamic Lemon Vinaigrette. This recipe elevates simple salads to extraordinary heights with its harmonious blend of tangy balsamic vinegar, bright lemon juice, and a hint of sweetness from honey. Experience a burst of freshness with our Herb-Infused Vinaigrette, where aromatic herbs like basil, thyme, and oregano dance in a symphony of flavors.

For a creamy twist, immerse yourself in the richness of our Avocado Ranch Dressing, a luscious combination of creamy avocado, tangy buttermilk, and a touch of zesty lime. Craving a spicy kick? Our Sriracha Vinaigrette brings the heat with a fiery blend of sriracha, garlic, and honey, adding a piquant touch to your favorite dishes.

Transport yourself to the Mediterranean with our Greek Lemon Vinaigrette, a vibrant symphony of lemon juice, garlic, and oregano that captures the essence of Greek cuisine. And for a taste of Asian inspiration, embark on a culinary adventure with our Asian Sesame Dressing, a harmonious blend of soy sauce, rice vinegar, and sesame oil that adds an exotic flair to your meals.

Check out the recipes below so you can choose the best recipe for yourself!

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates

Yield Serves 10

Number Of Ingredients 9

Ingredients

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

Tips:

Choose high-quality ingredients: The quality of your ingredients will directly impact the flavor of your vinaigrette. Use fresh lemons, good-quality balsamic vinegar, and extra-virgin olive oil.

Adjust the ratio of ingredients to your taste: The recipe provided is a starting point. Feel free to adjust the ratio of ingredients to suit your personal preferences. If you like a more tangy vinaigrette, add more lemon juice. If you prefer a sweeter vinaigrette, add more honey or maple syrup.

Use a good whisk: A good whisk will help you emulsify the vinaigrette and create a smooth, creamy texture.

Let the vinaigrette rest: After you've made the vinaigrette, let it rest for at least 15 minutes before using. This will allow the flavors to meld together and develop.

Store the vinaigrette in a jar or bottle: Store the vinaigrette in a jar or bottle with a tight-fitting lid. It will keep in the refrigerator for up to 2 weeks.

Conclusion:

This balsamic lemon vinaigrette is a versatile dressing that can be used on a variety of salads, grilled vegetables, and even fish. It's easy to make and packed with flavor. With a few simple ingredients and a little bit of time, you can create a delicious and healthy dressing that will elevate any dish.

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