Recipes

Lemon-Thyme Vinaigrette

By Kenny Wagoner, Executive Chef at Cancer Treatment Centers of America in Tulsa, Oklahoma

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Ingredients

1/4 c. fresh lemon juice
1 tbsp. plus 1 tsp. dijon
mustard
2 tsp. chopped garlic
2 tsp. diced shallots
1 c. olive oil
1 tbsp. chopped fresh thyme
2 tsp. lemon zest
Salt and pepper to taste

Directions

Place the first four ingredients into a blender and pulse. While blender is on a low speed, slowly add the olive oil until well combined. Add thyme, zest and a pinch of salt and pepper. Add to your favorite salad or drizzle on grilled vegetables.

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