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Produced by Aimee Nishitoba, Photography by Carmen Cheung, Food Styling by Michelle Rabin, Prop Styling by Madeleine Johari.
Light and tangy, this salad dressing offers a refreshing twist to our universal vinaigrette recipe.—Jennifer Pallian
1/4 cup lemon juice
3/4 tsp kosher salt
1/4 cup mayonnaise
3/4 cup olive oil
1/4 cup finely chopped herbs, such as chives, parsley, dill, tarragon and/or basil
1 tsp lemon zest
Whisk lemon juice with kosher salt, then mayo before drizzling in olive oil.
Whisk in finely chopped herbs and lemon zest.
This vinaigrette can be stored for up to 3 days in the refrigerator.
Looking to switch things up? Try our Simple Vinaigrette, Dijon Mustard Vinagrette, or Honey Balsamic Vinaigrette recipes.