This is a light and fragrant salad dressing that’s good for you, too! It also makes an amazing marinade or can be drizzled over cooked veggies or fish. Use a very good quality olive oil for the best results (and health benefits).
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We love this on all our mixed green salads, but it’s especially delicious on a roasted beet salad! My Meyer lemons are a bit on the sweet side, so the 2-to-1 ratio of lemon juice to olive oil works for me. If you use regular lemons, you might want to use a little less lemon juice and/or add a bit more honey. Just taste and adjust as you like.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed Meyer lemon juice (or regular lemon juice)
- ¼ teaspoon Meyer lemon zest (from one small lemon)
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 to 1 tsp. minced or crushed garlic
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
Add all ingredients to a medium sized bowl and whisk, or blend all ingredients in a small food processor or blender. Store leftover dressing in a small jar in the refrigerator up to two weeks.
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