Awhile back I told you that I ever published recipes here I would not bore you with four pages of type about why we love the recipe, how we came across it, the kind of family board games we play when we make the recipe, how it reminds me of my childhood, or anything remotely close.
I HATE looking up a recipe and spending more than ten seconds trying to find it on the page.
So here you go!
1. 1/2 teaspoon finely grated lemon zest.
2. 2 tablespoons freshly squeezed lemon juice.
3. 1 teaspoon sugar.1/2 teaspoon Dijon mustard.
4. 1/4 teaspoon fine sea salt, or to taste.
5. 3 to 4 tablespoons extra-virgin olive oil.
6. Freshly ground black pepper to taste
.https://www.epicurious.com/recipes/food/views/simple-lemon-vinaigrette-51183020
Worthless Crap about WHY We Made This Recipe:(In case you were wondering. I bet you weren’t, which is why it’s at the END. )
Recently on vacation, we had some lettuce salad that we wanted to eat with our meal. We only had about half a bottle Catalina salad dressing leftover from taco night and we weren’t sure that would feed all 14 of us.
It was the night before we left for home and NO ONE was willing to drive the 15 minutes into town for salad dressing. We had some olive oil and two lemons. I was pretty sure that something that would pass for salad dressing could be culled from our meager pantry but I had NO idea what proportions to use.
So I hopped on the information superhighway and typed in “easy salad dressing with lemon and olive oil”.
This is the first search result. We didn’t have dijon mustard but used regular mustarc instead. We added a bit more sugar and if I would have had minced garlic, I probably would have thrown that in too, because garlic makes me happy.
We all agreed it was a great dressing recipe and that we would use it again, which is why I am passing it all to you!
Hope you all enjoy!
xoxo,
Stef