Sally K. Norton

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salad dressing

December 18, 2015 by Sally K Norton

Everyday Lemon and Olive Oil Dressing and Marinade

salad dressing

This dressing is in the style of a Caesar salad (but without eggs). It is so clean tasting we use it as our everyday “house” dressing. It’s certainly tastier than any commercial dressing you can buy. If you allow the flavors to mellow together for at least 30 minutes before dressing a salad, it will perform better as a dressing. It is important to use fresh lemon and high quality olive oil. You do not need to measure the lemon and oil, as this is a 1:3 ratio (three times as much oil as lemon juice).

Everyday Lemon and Olive Oil Salad Dressing and Marinade

  • Servings: 6 ounces (15 Servings
  • Time: 10 minutes
  • Difficulty: Easy
  • Print
Ingredients

2½ T fresh organic lemon juice (one lemon, usually)
1 – 2 cloves garlic (or use garlic infused olive oil for about 2 T of the olive oil)
2 – 3 tsp.  Dijon mustard
½ tsp. salt
1½ tsp. anchovy paste
¼ tsp. white pepper
6½ T organic olive oil

Instructions

Place the lemon juice and all the seasonings (except the oil) in an 8 ounce jar with a tight fitting lid and shake until the ingredients are well combined. Add the oil and shake until oil and lemon juice are completely blended. Refrigerate for future use. However, the dressing will keep for several days at room temperature. If using as marinade, increase the seasonings by about a third.

When you are preparing your salad, bring the dressing to room temperature, but keep the greens cold. Avoid pouring too much dressing on your greens. Serve your salad immediately after dressing it.

DSCN5963

Romaine Lettuce Head Bisected for Washing

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Comments

  1. NOLA philes says

    October 9, 2020 at 10:57 am

    I saw olives are HIGH, but the oil is ok?

    Reply
    • Sally K Norton says

      October 9, 2020 at 1:54 pm

      Yes, that is correct. Oils typically test extremely low in oxalate, even if they are extracted from a high-oxalate food. “Soluble” oxalate dissolves in water not oil, and “insoluble” oxalate is filtered out in the extraction process.

      Reply
  2. Chris K says

    January 29, 2025 at 2:26 pm

    Greetings Mrs. Norton! I’m Confused by the research!!!…hoping you could help clarify…

    1. How can Strawberries have 5mg of Oxalates, while Strawberry Preserves[Jam] has 15mg!???
    2. How can Onions have 4mg of Oxalates, while Onion Powder has 10mg???
    3. How can Wheat Bread have 7mg, while Graham Crackers have 0mg???

    Thank you for your time, Best wishes in your continued success!

    Reply

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