Ingredients

• About 1/2 part fresh lemon juice to 2/3 part really good extra-virgin olive oil
• Pinch of kosher salt

To make this dressing, squeeze the lemon juice into a small bowl. Be sure to remove any seeds. Add a pinch of kosher salt. Very slowly, pour the olive oil into the lemon juice, whisking the entire time. Continue whisking until the dressing is thick and fully mixed. If it tastes too lemony add a little more olive oil, and vice versa. Add more salt if needed. When it’s ready, pour it on your salad and toss.

Yes, that’s really it! The nice thing about this recipe is that you can make as much or as little as you like. You can make just enough for the salad you’re preparing for dinner, or you can prepare extra and it will last for about 1 week in your refrigerator. (If you refrigerate it, just take it out about 1/2 hour prior to using it so the olive oil warms up.)

Just be sure to use really good olive oil. Not the stuff that you use for everyday cooking, but premium oil. For example, I have used garlic rosemary flavored Olive-Press oil and Italian blend Olive-Press.

Use really good olive oil!

The dressing will taste as good as the quality of oil you use. You can put this dressing on any salad. Lately, I’ve been making salads with a mixture of vegetables but no lettuce. For example:  celery, radish and clementine salad with a little parsley. (I got the idea when I had a lot of clementines left over after Christmas.) Tonight, we had cucumber, celery root and tangelo salad with the lemon-olive oil dressing. Also yum! The combinations are endless. Very refreshing, light and simple.

Celery, radish and clementine salad.