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Lemon Vinaigrette
Our co-founder, 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.
Click on the Videos tab at the top of this page to watch Myra make this fresh, flavorful and surprisingly easy dressing.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Ingredients
| 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 Earthbound Farm Organic Garlic (peeled and crushed) |
| 3/4 teaspoon | coarse (kosher) salt |
Directions
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.
