One of the things that both Mike and I had agreed on, once we were able to start cooking again, after the move, was to jump start the healthy eating again. In order to do this, we picked up a multitude of fruits and vegetables, and enough to make spinach salads for a couple days. I mentioned to Mike that we should try to make our own dressings, that we could incorporate into different styles of salads. He agreed, and I found this one. The first taste of the batch we made, step by step to this recipe, was a kick in the face with how powerful the lemon/citrus flavor was! It was a little too over-powering, so I mentioned that we should add some garlic, let it stew overnight, and try it again the next day. So, Mike added some garlic, and it was much better then next day! The citrus/lemon flavor was more subtle, though you could still taste it. It was a nice refreshing change.
1/3 Cup extra-virgin olive oil
Minced zest of 1 lemon
1/4 Cup fresh lemon juice
2 teaspoon cracked black pepper
1 teaspoon Dijon mustard
Kosher salt
Whisk oil, zest, lemon juice, pepper and Dijon in a bowl until blended. Season with salt if desired.
Enjoy!
Note: If the lemon flavor is too powerful, try adding some garlic to help balance the taste.
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