There’s nothing like a good vinaigrette as a dressing. One of my favorite recipes is a simple Lemon Dijon Vinaigrette.
A vinaigrette that’s been done well is a beautiful, emulsified balance of sour, sweet, and salty. A little bit of bite is great too. In this vinaigrette, the sour is from lemon (of course), the bite is from the dijon, and the sweet is from agave nectar. If you don’t have agave, or don’t use it, you can use a little sugar, maple syrup, brown rice syrup, or whatever sweetener you prefer. If you’re not vegan, you can use honey, and it will work great.
A few notes on using this with kale… A lot has been written about kale. It’s an amazing green that provides a ton of fiber, Vitamin A, Vitamin K, Vitamin C, calcium, and iron, and it’s low in calories and has zero fat… that’s not even mentioning the antioxidants and how it helps with anti-inflammatories and cardiovascular support. If you’re new to kale, then make sure you wash it well, spin it dry (just like any salad), and massage the dressing into each leaf. This is for a few reasons. First of all, massaging it will help break down the cell walls and make the kale a little more tender. Secondly, you’ll end up using less dressing. Finally, it’s cathartic to be massaging the kale. If you want to download the Lemon Dijon Vinaigrette PDF, here you go!
Lemon Dijon Vinaigrette
3 – 4 tablespoons lemon juice
1 – 2 tablespoons agave nectar
1 – 2 teaspoons of Dijon mustard
1/4 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Put all ingredients into a jar. Shake it up to emulsify. Another alternative is to mix all ingredients except for the oil with a whisk or a fork and then slowly whisk in the oil in a little drizzle. This is a lot more work though!
A lot of the ingredients are listed in ranges. This allows you to adjust for personal taste and preferences. I prefer more sour, so I add 4 Tbsp. of lemon juice. Some people love sweeter vinaigrettes, so they might use less lemon or more sweetener.