Best 2 Balsamic Lemon Vinaigrette Recipes

Balsamic lemon vinaigrette is a versatile dressing that can be used to add flavor to a variety of dishes, from salads to grilled vegetables. The combination of tangy balsamic vinegar and bright lemon juice creates a perfectly balanced dressing that is both flavorful and refreshing. With its sweet and sour notes, balsamic lemon vinaigrette is sure to please everyone at your table.

Let's cook with our recipes!

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates

Yield Serves 10

Number Of Ingredients 9

Ingredients

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

Tips for Making the Best Balsamic Lemon Vinaigrette:

Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your vinaigrette. Use a good quality balsamic vinegar and extra virgin olive oil.
Emulsify the dressing: To make a smooth and creamy vinaigrette, it's important to emulsify the dressing. This means whisking the ingredients together vigorously until they are well combined.
Adjust the proportions to suit your taste: The recipe below is a good starting point, but you can adjust the proportions of the ingredients to suit your own taste. If you like a more tart vinaigrette, add more lemon juice. If you like a sweeter vinaigrette, add more honey.
Use fresh herbs: Fresh herbs can add a lot of flavor to your vinaigrette. If you have them on hand, try adding some chopped basil, thyme, or oregano.
Experiment with different flavors: There are many different ways to flavor a balsamic lemon vinaigrette. Try adding a pinch of garlic powder, onion powder, or smoked paprika. You could also add a drizzle of Dijon mustard or a splash of white wine vinegar.

Conclusion:

Balsamic lemon vinaigrette is a versatile dressing that can be used on a variety of salads, grilled vegetables, and even grilled meats. It's easy to make and can be customized to suit your own taste. So next time you're looking for a delicious and healthy dressing, give balsamic lemon vinaigrette a try.