This creamy lemon salad dressing is easily the one we make more than any other. Let me first start off by saying that I keep certain staples in my kitchen that may not be in yours. Anchovy paste comes to mind as does lemon vinegar. These may not be in your pantry. If you notice I have not added any salt here and that’s because the anchovy takes care of that so if you don’t have that, try adding salt to season. If you don’t have lemon vinegar specifically try white wine vinegar instead.

If you are anything like me, I don’t like to make things over and over. I prefer to make a large batch of my lemon salad dressing when possible. To accomplish this, I quadruple this recipe and freeze the salad dressing in smaller jars so use as needed. It freezes beautifully (you may need to give it a mix before using it). Freezing allows me to make sure that if I’m not here my partner will always have his favorite salad dressing on hand.

I realize having a recipe for a simple salad might seem silly, but I do have some pointers on how to make the perfect salad. A few simple things will take your basic green salad to the next level. Also, don’t forget the pickled onions!

Creamy Lemon Salad Dressing

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Recipe by Pepper Snob

Cooking time

minutes

Total time

minutes

Ingredients

1 Cup Lemon yogurt
1/2 Cup Olive oil
3 tsp Fresh lemon juice
3 Anchovy filet mashed or 1.5 tsp anchovy paste
1 Clove Garlic, Minced
1 tsp Lemon vinegar
1 tsp Mustard
1/2 tsp Dry dill
1 Tbsp Fresh chopped dill (or increase dry to 1 tsp)
1 Inch Fresh grated ginger
1/2 tsp Pepper
1 tsp White balsamic vinegar

Directions

Start by dealing with the anchovy if you are working with the filet. I take a medium knife and use it to chop and smash it with the edge as I go. I’m basically creating my own paste with it. Add to a medium mixing bowl.
Add garlic, ginger, mustard, dill, pepper, lemon juice, and vinegar. Give a whisk to combine everything.
Add the yogurt next and combine.
Finally, slowly drizzle in the oil. Take this slow so it incorporates well.

Notes

When you are done assembling this, you may find it too sweet. This is going to depend on the yogurt you use. If you find that to be the case, add in another 1/2 tsp of vinegar until the flavor balances. If it’s not salty enough for you, add a touch more anchovy.
This will keep well in the fridge for over a week although it never lasts that long with us. Sometimes you might see some slight separation, that’s normal. Just give the jar a good shake before using.