Instead of vinegar, you can mix different acids to make a vinaigrette. We often use lemon juice, but lime juice is even perkier (photo © Hannah Kaminsky | Bittersweet Blog).
 Fresh lime juice makes the perkiest vinaigrette. In Key lime season, you can use Key limes for less acidity (photo © Lisa Fotios | Pexels).
 Lime vinaigrette is perfect for Asian-inspired chicken salad, or for everyday romaine (photo © The Tuck Room | NYC).
When you have vinaigrette at a Mexican or Thai restaurant, it’s likely a lime vinaigrette.
A squeeze of lime to accent food is customary in the cuisines; for a salad, lime substitutes for vinegar in the 3:1 olive oil-to-acid blend.
Have a lime? Dress tonight’s salad with lime vinaigrette.
Some people add honey to the recipe, others use a pressed or minced garlic clove. We prefer the latter for authenticity.
In our opinion, the brightness of the lime should not be covered up by honey! We feel the same about adding cream for a creamy vinaigrette.
You can customize the recipe with other flavors: some chopped fresh coriander and a dash of ground cilantro, oregano and dried chili flakes, for example.
RECIPE: LIME VINAIGRETTE
Ingredients For 4 Servings
6 to 7 cups mixed lettuce greens
3 to 4 tablespoons olive oil
2 tablespoons fresh lime juice
Optional: lime zest
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin or red chile flakes for a spicy vinaigrette (photo #1)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 minced garlic clove or honey to taste
For The Vinaigrette
1. WHISK the vinaigrette ingredients together. Optionally, use the “shaking” technique: Add the ingredients to a jar with a lid and shake until blended.
2. DRESS the greens just before serving. Save the leftover dressing for the uses below.
Add to a marinade.
Brush on wraps or other sandwich bread.
Dress hot or cold pasta.
Drizzle on grilled meat.
Drizzle on cooked vegetables or toss with raw vegetables before roasting.
Season rice or other grains.
Toss with potatoes or drizzle into baked potatoes.
Use asa dip for crudités.
USES FOR LEFTOVER VINAIGRETTE
THE HISTORY OF LIMES
THE DIFFERENT TYPES OF LIMES