Made with extra-virgin olive oil and fresh lemon juice, this classic dressing is simple yet balanced, adding a light, fresh lift to leafy salads and boiled vegetables. Its sweet-and-sour balance makes it a practical base dressing for any season.
Finely crush the garlic. Squeeze and strain the lemon juice; any solid seed fragments will keep the dressing from being smooth.
Put the olive oil and lemon juice in a bowl and add the mustard. Whisk quickly with a wire whisk until an emulsion forms and the mixture thickens slightly.
Season with salt and black pepper, then let stand for a few minutes so the flavors combine. Whisk again just before serving and add to your salad.
Allergen: Anyone with a mustard allergy should take care if mustard is used. Important: Mix the dressing just before serving; olive oil and lemon juice separate as they stand, so whisk them again before use. Note: Adjust the amount of lemon juice to suit the other ingredients in the salad.
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