This lemon pepper vinaigrette is my go-to salad dressing. It’s salty, tangy, and so delicious on fresh crisp greens. It’s also a cinch to whip up in minutes from staple ingredients that can be found in most kitchens.
Let’s talk about fat for a minute. Did you know that the fats you eat literally turn into your cell walls? Yup. Cells in human tissue can live anywhere from 2-days to 10-years depending on the type of cell. You can be stuck with your cells for a while and I don’t know about you, but I want my cells to be made of the best ingredients to ensure they are working properly!
So when it comes to fat, I make sure to eat the best quality fats from natural sources as I can find. That means fat sourced from naturally oily animals and plants. My fat collection currently includes beef tallow, duck fat, bison tallow, lard, bacon grease, chicken schmaltz, camel hump fat, olive oil, avocado oil, coconut oil, MCT oil, and butter.
Just like conventional mayonnaise, conventional salad dressings are usually full of manufactured oils from canola, soybean, sunflower, safflower, etc. These plants are not naturally oily and I don’t want my cells made of something that took a serious amount of processing to create. So, I make my own mayonnaise and salad dressing!
For this lemon pepper vinaigrette, you can use any fat that is liquid at room temperature. The standard fat would be extra virgin olive oil, but I tend to get creative and use duck fat, MCT oil, or avocado oil as well. Any of these work great!
- 3 Tbs. Liquid Fat I use duck fat or avocado oil
- 2 Tbs. Lemon Juice
- 1/2 Tsp. Minced Garlic
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Salt
- Combine ingredients in bullet or blender. If you prefer to shake or whisk to combine, either method is fine.
- Blend until smooth.
- Let stand for a few minutes and use however you like.