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Lemon-Ginger Vinaigrette

Scott Phillips

A warm vinaigrette is perfect for dressing hearty greens and roasted vegetable salads. Infusing the neutral grapeseed oil with scallions and ginger gives it an extra boost of flavor.


  • 1/4 cup grapeseed oil
  • 1/3 cup thinly sliced scallions
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped fresh ginger
  • 2 Tbs. rice vinegar
  • 1 Tbs. honey
  • 1 Tbs. fresh lemon juice; more to taste
  • 1/2 to 1 tsp. finely grated lemon zest
  • 1 to 2 tsp. finely chopped fresh mint
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper


  • Heat the oil in a 8-inch skillet over medium heat. Add the scallions and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, lemon juice, zest, mint, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more citrus juice, salt, or pepper as needed.


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Reviews (1 review)

  • soulstar | 08/07/2021

    This is a lovely dressing that can be used for any type of salad or roast vegetable. The flavours are bright and is a nice change from many vinagrettes that are heavy on the garlic.

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