Looking for a good, all-purpose salad dressing? Here is one that will dress a large green salad, imbuing greens with the fresh tastes of lemon and extra-virgin olive oil, and some extra kick from lemon zest, dry mustard and freshly ground black pepper.
We’d suggest this for a salad of mixed greens, watercress, arugula and so forth. This dressing will keep just fine in the refrigerator — take it out 10 minutes before using so that olive oil can “melt” to room temperature, then whisk and serve. Remember, on a salad, a little dressing goes a long way. Toss well, then serve extra dressing on the side for those who like salad well-soaked.
Find tips for making and using lemon zest here.
Lemon Garlic Salad Dressing
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small-to-medium clove garlic, mashed and minced
Couple of pinches of freshly grated lemon zest
Sea salt, to taste (1/4-1/2 teaspoon)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Put all ingredients into a medium bowl, such as a steel bowl, so that you have room to whisk. Whisk until the dressing is well blended, or emulsified. Taste and see if it needs more salt or pepper. If it is too lemony for you, add a little more oil.
Makes enough dressing for 1 large or two smaller-sized salads.
Slightly adapted from recipe by Molly Watson, About.Com/guide