Lime Vinaigrette

This lime vinaigrette has layers most dressings don’t even attempt. Fresh lime juice provides the citrus punch. Brown rice vinegar adds mild, rounded acidity. And plum vinegar (ume vinegar) brings a salty, fruity tang that’s completely unique.

Those three acids working together create a dressing that’s complex without tasting confused. Each one hits at a different point: lime is sharp and immediate, rice vinegar is soft and mellow, plum vinegar lingers with a salty-sweet finish.

Fresh basil and dill give it an herbal brightness that makes this vinaigrette feel alive. Pressed garlic adds a savory anchor that keeps all that acid from feeling one-dimensional.

Shake hard in a jar and chill before serving. The flavors meld and mellow in the fridge.

Kitchen Tips

• Use fresh lime juice only. Bottled has a bitter, metallic taste that ruins the balance.
• Press the garlic through a garlic press or mince it very fine. Large pieces will be too sharp and won’t distribute evenly.
• Plum vinegar (umeboshi vinegar) is available at Asian grocery stores or health food shops. There’s no good substitute, so it’s worth seeking out.
• This keeps well in the refrigerator for up to a week. The herbs will darken but the flavor holds.

Variations

• Add a teaspoon of fresh grated ginger for an Asian-inspired version.
• Use cilantro instead of basil for a more tropical, Latin flavor profile.
• Drizzle over cold rice noodle salads, grilled chicken, or raw fish for a light, bright dressing.