Recipe: Lemon Coriander Vinaigrette Salad Dressing

This is a perennial pleaser, and I had the opportunity to introduce this to four new people this past weekend. And, well, Ashley was begging for the recipe. I've never really gone by a recipe, but here's the rough ingredients. The result, is a bright and fresh dressing with some punch.

Justin's Famous Lemon Coriander Vinaigrette Salad Dressing

PREP TIME: 10 Minutes

INGREDIENTS 1 egg yolk 2 lemons, freshly squeezed 2 cloves fresh garlic, minced 1/8 fresh white onion, minced 2 tbsp honey 2 tsp kosher salt 1 tsp fresh ground black pepper 2 tsp ground coriander 1 tsp ground turmeric 1/4 tsp ground cayenne 1/8 tsp ground oregano 1 tsp garlic powder 1 tsp onion powder 1/8 tsp celery salt 1 tbsp sugar 1 tbsp white wine vinegar, or apple cider vinegar (optional) 4 tbsp extra virgin olive oil 1/4 cup cold water

DIRECTIONS In a small bowl, combine the egg yolk, lemon juice, extra virgin olive oil, white wine vinegar, and cold water. Whisk until ingredients are well mixed, and the dressing starts to foam. Add honey, and whisk until the honey is fully incorporated. Toss in all your spices, give it another good whisk and you're done.

NOTE: When I make this, I have these great little OXO Salad Dressing Shaker containers. I just throw it all in there and give it a good shake. Boom. Drops the whisk, exits stage right.

This is a raw dressing, and is good for up to two days outside the fridge, or a week in the fridge. But make sure to bring the dressing to room temperature before serving.