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Lemony Extra Virgin Olive Oil Dressing

Lemony Extra Virgin Olive Oil Dressing with Many Uses

A zesty and healthy dressing you whisk and refrigerate. Drizzle on lettuces, composed salads and serve on the side of roasted vegetables or fish.

Massage into this Antioxidant Kale Salad

Lemony Extra Virgin Olive Oil Dressing


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



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.


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.


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.


To use:
Take out of the refrigerator a few minutes before using – it will warm up and flow nicely.


* 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.

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