May 2, 2024

Lemon Salad Dressing


Lemon Salad Dressing

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Homemade salad dressing recipes are must-haves in your repertoire. They offer more flavor than a jarred dressing, and you can control the quality of the ingredients. Plus, you'll save money; it's a win all around. This lemon dressing recipe is light and crisp and so simple to make. It's made with only fresh lemon juice and extra virgin olive oil or other quality oil of your choice. This dressing is perfect when you want a subtle touch to compliment the main ingredients of a salad, such as fruit, cheese, or spicy arugula. 


Extra virgin olive oil or other quality oil

Fresh lemon juice

Celtic or sea salt

Freshly ground pepper


You don't need to use exact measurements for the olive oil to lemon ratio; follow a simple guideline of about one tablespoon of olive oil to a half to a third tablespoon of lemon juice. Once you make it a few times, you'll have a feel for how much lemon juice is needed to suit your taste. 

In a salad bowl, add olive oil, then fresh lemon juice, and whisk vigorously for a minute—taste to see if you need to add more lemon juice.

Then add salt and pepper to the dressing and whisk again to combine. Toss with the salad of your choice and serve.


Serving Ideas:

Arugula or other lettuce with shavings of fresh Parmesan cheese

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Arugula and watermelon salad 

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Pear Salad 

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Orange or grapefruit and avocado

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Celery, fennel, and Parmesan

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These are just a few ideas- the options are endless.


Juice a few lemons in advance and store the juice in a jar to make this dressing even quicker.  You can also make a batch of the dressing and store it in a jar for a week or more. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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