Lemony Vinaigrette
(Inspired by Suzy Karadsheh’s Ladolemono Greek Salad Dressing
Prep Time: 10 minutes
Ingredients:
Juice of 1 medium to large lemon
½ teaspoon Dijon mustard
1 teaspoon dried oregano
1 tablespoon finely chopped shallot
6 tablespoons extra virgin olive oil
Pinch of kosher salt
Ground black pepper
Instructions:
Put the lemon juice, Dijon mustard, oregano, salt and pepper in a bowl and
whisk to combine
While whisking vigorously, slowly drizzle in the extra virgin olive oil
Taste and adjust for seasoning, if it is too tart whisk in up to 1 additional
tablespoon of extra virgin olive oil to taste, it should still taste of lemons
Storage:
Store the vinaigrette in a tight-lid glass jar in the fridge for up to 2 weeks
The oil will separate from the lemon juice so give it a shake or whisk it to
recombine before serving