Lemony Extra Virgin Olive Oil Dressing with Many Uses

Ingredients

• ¼ cup fresh lemon juice*
• 2 teaspoons fresh garlic, peeled, finely grated or minced
• 1 tablespoon onion, peeled, finely grated or minced
• 1 ½ teaspoons dijon mustard, (no "natural flavors")
• ½ teaspoon himalayan pink salt, or sea salt, adjust to your taste if necessary
• 6 cranks freshly ground pepper
• ½ teaspoon italian seasoning, crushed with you fingers
• ½ teaspoon pure cane sugar
• 2 teaspoons red wine vinegar
• ½ cup extra virgin olive oil**, plus 2 tablespoons

Instructions

1. Add first 9 ingredients in a 3 cup bowl (lemon juice through red wine vinegar.) Whisk with a balloon whisk and set aside 15 minutes to macerate ingredients. Add 1/2 cup plus 2 T. extra virgin olive oil in a measuring cup.
2. To finish dressing: Add the olive oil in a thin stream slowly while whisking - add about 1/3 of the contents. Add the remaining olive oil, streaming a little quicker, while whisking until emulsified.
3. Store dressing in a sterile glass container in the refrigerator. Let stand for 24 hours before using. The dressing will thicken - properties in the extra virgin olive oil.  Extra-virgin olive oil is comprised of mostly monounsaturated fats which solidify when cold.
4. To use: Take out of the refrigerator a few minutes before using - it will warm up and flow nicely.
5. * I used one large, juicy lemon (should yield 1/4 cup of juice.) ** Extra Virgin Olive Oil: Good everyday choices; Lucini and California Olive Ranch - fruity, grassy and herbal notes.

This recipe may not be reproduced without the consent of its author, Karen Sheer.