Lemon Olive Oil Dressing

Recipe 10 of 103

The perfect simple salad dressing. The simplest combination of ingredients, the bright acidity of the lemon and green grassiness of the olive oil, seasoned well with sea salt and pepper. April talks about using this dressing on grilled fish and boiled potatoes. I could slather it on so much more…..
lemonolive1

Basically you put everything in a jar with a tight-fitting lid, shake like crazy. Done

Here is what you will need

1/2 cup fresh squeezed lemon juice, or more to taste

1 cup really good extra virgin olive oil

1 1/2 teaspoons maldon sea salt

freshly ground black pepper

Add olive oil to an old jar that still has a lid that fits nice a snug, you know have one some where. lemonolive2Add the lemon juicelemonolive3add black pepper and saltlemonolive4Apply lid and shake like crazy – taste – add more lemon or salt to your taste. easy eh? Keep this handy for the next blog post…..Beet and Smoked Trout Salad

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5 thoughts on “Lemon Olive Oil Dressing

  1. This has always been a staple salad dressing for us as well. We love it. I usually add a teaspoon of Dijon as an emulsifier and to add some complexity, but only when Amy isn’t eating it because she doesn’t like the taste of Dijon.

    There is another super simple dressing that my mom has always used as a staple in her Middle Eastern cooking… I will get you the ingredients to try.

  2. This is what I always do for salad dressing too … only I’m a little obsessed with garlic, so I usually add a bit, especially if it’s just me eating it 🙂

  3. Pingback: Beet and Smoked Trout Salad | Spry on Food

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