Lemon Vinaigrette

Living on a farm filled with fragrant lemon trees never gets old! This vinaigrette is a simple example why. In Molly’s case, she can easily collect the main ingredient on the 50-yard “commute” from her office to the kitchen. Sure beats running to the grocery store!

Lemon Vinaigrette

The Medjool dates offer a depth of sweetness to what would otherwise be a tart vinaigrette. They also act as an emulsifier, which binds and thickens the dressing.

  • Yield: 1 1/2 Cups (355 ML)
  • 10 minutes
  • Easy


  • 3/4 cup (180 ml) extra-virgin olive oil
  • 1/2 cup (120 ml) fresh lemon juice (about 2 large)
  • 1/4 cup (60 ml) apple cider vinegar
  • 3 pitted Medjool dates, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly cracked pepper


  1. Place all the ingredients in a blender. Blend until combined.
  2. Use immediately or refrigerate if not using the same day.
  3. Allow refrigerated dressing to warm to room temperature for 10 minutes before serving. Shake well before pouring.