This is the salad dressing of Fieldhouse Kitchen. I use it all the time. It’s the perfect base. You can add Dijon, honey, balsamic vinegar — anything you’d like to it.
But I love it on its own. It’s light and crisp and pairs well with every kind of salad.
- Half a lemon, juiced
- Equal parts extra virgin olive oil to match the amount of lemon juice
- Pinch of salt and freshly ground black pepper
Now squeeze the lemon juice into a small bowl and slowly whisk in the same amount of olive oil, stirring as you go.
Once thickened slightly, add a pinch of salt and pepper.
Now go dress that mean salad.