Lemon Vinaigrette

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Yield: 3/4 cup

7 tbsp extra virgin olive oil
4 tbsp lemon juice
2 tbsp apple cider vinegar
1 pitted medjool date
1/2 tsp sea salt
1/4 tsp fresh cracked pepper

Combine all ingredients in a blender. Blend until emulsified and serve!


  • Amy

    I just made this and it was delicious! Just out of curiosity, how long does this keep in the fridge? Is it something you could ferment to extend shelf-life? I am very new to this way of eating so the knowledge base isn’t there yet but I am loving it!

    April 12, 2012
    • Molly Chester

      Hmmm… never thought to ferment it, but I bet you could. It might make it a bit less sweet. As for how long. I have kept it in my fridge for 2 weeks before without issue.

      July 14, 2012
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