One of my favorite dressings, this one packs a punch with fresh lemon juice and lots of garlic. Fantastic on a lunch salad with mixed lettuce, mustard greens and arugula paired with grilled chicken, feta cheese and heirloom tomatoes.
Lemon Garlic Dijon Dressing
Course: Salads, Sauce It UpCuisine: AmericanIngredients
3/4 cup Fresh Lemon Juice
3/4 cup Extra Virgin Olive Oil
6-8 cloves Fresh Garlic (If out of fresh, use a couple heaping tablespoons of pre-minced garlic)
2 heaping tablespoons of Dijon Mustard
1 to 2 teaspoons salt to taste (My preference is Himalayan pink salt)
1 teaspoon Turmeric (optional)
Directions
- Blend everything together. A wide mouth canning jar and stick blender work best, but even just shaking everything together in a sauce container will do the trick.
- Store in refrigerator. Best if used within two weeks.
Notes
- If this is too strong for your tastes, add another 3/4 cup extra virgin olive oil to reduce the tartness.
