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Lemon & parmesan vinaigrette

Lemon & parmesan vinaigrette with a juicer

Lemon & parmesan vinaigrette

Name: Lemon & parmesan vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: juice of 2 lemons; 2 tbsp apple cider vinegar; 200ml olive oil; 2 tsp Dijon mustard; 4 tsp honey; 1 tsp garlic granules; 40g finely grated parmesan

Ailsa Burt

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Easy

Prep: 5 mins

A star rating of 4.8 out of 5.8 ratingsRate

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Serve this lemony vinaigrette with salads and more. Put aside time at the weekend to make it, then enjoy it later in the week using our recipe ideas below

Egg-free

Gluten-free

Nut-free

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

juice of 2 lemons
2 tbsp apple cider vinegar
200ml olive oil
2 tsp Dijon mustard
4 tsp honey
1 tsp garlic granules
40g finely grated parmesan

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Nutrition: per serving

kcal77
fat8g
saturates1g
carbs1g
sugars1g
fibre0g
protein1g
salt0.07g

Method

step 1

Pour the lemon juice into a blender with the apple cider vinegar, olive oil, Dijon mustard, honey, garlic granules and parmesan. Blitz until smooth, then season to taste. Alternatively, whisk these together. Pour into an airtight container and set aside in the fridge until needed. Will keep chilled for up to five days.

Use this to make our lemon orzo with trout, marinated chicken with orzo, or roasted broccoli & mascarpone flatbreads.

Recipe from Good Food magazine, August 2025

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A star rating of 4.8 out of 5.8 ratings

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