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
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.
Romaine Lettuce Head Bisected for Washing
I saw olives are HIGH, but the oil is ok?
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.