This lemon-olive oil salad dressing recipe is so easy; it didn’t initially occur to me to post it. But then I found I kept making this, so I decided I would.
The nice thing about this recipe is that you can make as much or as little as you like. You can make just enough for the salad you’re preparing for dinner, or you can prepare extra, and it will last for about one week in your refrigerator. (If you refrigerate it, take it out about 1/2 hour before using it, so the olive oil warms up.)
- About 1/2 part of fresh lemon juice to 2/3 part of really good extra-virgin olive oil
- Pinch of kosher salt
- Squeeze the lemon juice into a small bowl.
- Remove any seeds.
- Add a pinch of kosher salt.
- Very slowly, pour the olive oil into the lemon juice, whisking the entire time.
- Continue whisking until the dressing becomes thick and thoroughly mixed.
- If it tastes too lemony, add a little more olive oil, and vice versa. Add more salt if needed. When it’s ready, pour it on your salad and toss.
Just be sure to use delicious olive oil. Not the stuff that you use for everyday cooking, but premium oil. For example, I have used garlic rosemary flavoured Olive-Press oil and Italian blend Olive-Press. The dressing will taste as good as the quality of oil you use. You can put this dressing on any salad. Lately, I’ve been making salads with a mixture of vegetables but no lettuce—for example, celery, radish and clementine salad with a bit of parsley. Tonight, we had cucumber, celery root and tangelo salad with the lemon-olive oil dressing. Also yum! The combinations are endless.