Lemon Vinaigrette
From:
"Food to Live By: The Earthbound Farm Organic Cookbook" by Myra Goodman
Serves about 1 cup
Our cofounder, Myra Goodman, uses the Meyer lemons growing in her backyard as the main ingredient for her family's everyday "house dressing," which she serves on any type of salad green. Because Meyers are a little sweeter than regular lemons, they make an especially delicious dressing, but regular lemons will be good, too. The fresh-squeezed juice from either variety turns a basic vinaigrette into one that sparkles with bright flavors.
1/3 cup plus 2 tablespoons fresh lemon juice (preferably Meyer)
2/3 cup high-quality extra-virgin olive oil
1 tablespoon Dijon mustard
3 large cloves garlic, peeled and crushed
3/4 teaspoon coarse (kosher) salt
Place all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.
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Myra makes one of her favorite salad dressings: a fresh and versatile vinaigrette that’s as easy as it is delicious.
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