Lemon-Thyme Vinaigrette
Tue, Dec 14, 2010
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I was recently at a dinner party and one of the guests brought a salad that everyone loved. She said the main ingredients of the dressing were lemon, thyme, and honey. A few days later I wanted to recreate the salad so I googled “lemon honey thyme dressing” and found a recipe from Food & Wine magazine that is light, refreshing and easy to make.
I tossed the salad with steamed asparagus, apple, Havarti cheese and pumpkin seeds but you could add whatever you would like. Make the dressing with olive or canola oil, and adjust the ingredients according to your taste. I like to reduce the amount of oil altogether and increase the amount of lemon and zest.
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp honey
- ½ tsp chopped thyme
- 2 Tbsp - ¼ cup oil (olive or canola)
- To make the dressing, whisk the lemon juice, zest, thyme and honey.
- Whisk in the oil until a smooth vinaigrette forms.
- Season the dressing to taste with salt and pepper.
- Toss the dressing with romaine lettuce, steamed asparagus spears, chopped apple, pieces of Havarti cheese and pumpkin seeds, among other things.
Recipe source: Food & Wine magazine
Tags: apple, asparagus, Food & Wine magazine, havarti, honey, lemon, lettuce, olive oil, pumpkin seeds, salad, salad dressing, thyme, vinaigrette
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