- I made Ina Garten’s lemon vinaigrette recipe and used it to season four different dishes.
- The recipe calls for extra virgin olive oil, fresh lemon juice, salt and pepper.
- I used the vinaigrette on salmon, roasted broccolini and quinoa. I also made a dipping sauce.
Trying to cook for a family of five can be overwhelming, so I rely on simple recipes that are quick and easy to make.
When I came across Ina Garte’s lemon vinaigrette recipe on Instagram, I knew I could use it to add flavor to a variety of dishes.
Here’s how I turned Ina Garten’s basic salad dressing recipe into four different dishes—none of which involved lettuce.
Garten’s lemon vinaigrette recipe calls for freshly squeezed lemon juice, olive oil, kosher salt and freshly ground black pepper.
Like Garten, I used a glass measuring cup to simplify the measuring and pouring process.
I repeated the recipe four times and whisked the ingredients together.
I poured half a cup of the dressing into a plastic bag containing 2 pounds of salmon and shook it well to ensure that the salmon was evenly coated.
I placed the salmon in the refrigerator for 30 minutes and then preheated the oven to 350 degrees Fahrenheit.
Arrange the salmon pieces on a baking sheet and roast for 30-35 minutes until lightly browned.
The salmon was moist and perfectly flavorful when I tasted it.
I washed and dried 1 ½ pounds of Broccoli and tossed it in a mixing bowl with a quarter cup of dressing.
I arranged the seasoned broccoli in a large baking dish and put it in the oven at 350 degrees Fahrenheit.
I roasted it for 25 minutes, but if you prefer a more crispy texture, I recommend leaving it in the oven for longer.
After cooling the broccoli, I sprinkled it with Maldon salt.
The dish was super flavorful and had a tangy finish.
For the quinoa salad, I combined a cup of cooked quinoa with sliced red onion, hearts of palm, and cherry tomatoes in a bowl.
I drizzled a quarter cup lemon vinaigrette over the mixed vegetables and quinoa.
Before serving, I let the salad chill in the refrigerator for 15 minutes to enhance its flavor.
The salad was incredibly light and fresh.
Finally, I decided to turn the vinaigrette into a dipping sauce for the sweet potato wedges.
I sliced four onions, added them to a batch of vinaigrette and left the mixture for 30 minutes. This gave the onions time to absorb their flavor.
While the garlic was soaking, I cut two large sweet potatoes into 1-inch slices.
I then placed the sweet potatoes in a mixing bowl, added the olive oil and garlic salt and mixed them all together.
After arranging the sweet potatoes on the baking sheet, we put them in the oven heated to 375 degrees for 20-25 minutes.
Once cooled, I covered them in onion dipping sauce. My wife and kids ate the entire plate in one sitting.
Of the four different dishes I made using Garten’s lemon-vinaigrette recipe, the onion dipping sauce was my favorite.
My kids had a great time dipping their sweet potatoes in the sauce, which made dinner interactive and fun.
I will definitely be making this vinaigrette again as it is the perfect dressing to enhance a meal.
Next time I’m using it for spring rolls!