Drew and I are lucky to have Meyer lemons growing in our backyard, so they are a main ingredient in our family’s everyday “house dressing,” which we enjoy on any type of salad green. Because Meyers are a little sweeter than regular lemons, they make an especially delicious dressing, but regular lemons will be good, too. The fresh-squeezed juice from either variety turns a basic vinaigrette into one that sparkles with bright flavors. (For more about Meyer lemons, see the Notes.)
- 1/3 cup plus 2 tablespoons fresh lemon juice, preferably Meyer
- 2/3 cup high-quality extra virgin olive oil
- 1 tablespoon Dijon mustard
- 3 large cloves garlic, peeled and crushed
- ¾ teaspoon coarse or kosher salt
Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.
Nutritional information is based on 16 servings.