This classic dressing, made from a simple yet balanced blend of extra virgin olive oil and fresh lemon juice, lightly enlivens leafy salads and boiled vegetables. A practical base dressing that, thanks to its sour-sweet balance, can be used at the table in any season.
Finely crush the garlic and squeeze and strain the lemon juice; solid pulp pieces will prevent the sauce from being smooth.
Combine the olive oil and lemon juice in a bowl and add the mustard; whisk quickly with a wire whisk until an emulsion forms, meaning the mixture thickens slightly.
Season with salt and black pepper and let rest for a few minutes so the flavors meld; whisk again right before serving and add to your salad.
Allergen: if mustard is used, those with a mustard allergy should take care. Important: mix the dressing right before serving; olive oil and lemon juice separate as they sit, so be sure to whisk before using. Caution: you can adjust the amount of lemon juice up or down depending on the salad's other ingredients.
Adding a pinch of granulated sugar to the sauce softens the lemon's sharp acidity and nicely restores the balance; this small touch makes a difference especially in salads with bitter greens.
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