Image by Aysegul Sanford
Makes ¼ Cup
Ingredients
1 clove garlic, smashed to help peel and then finely minced
1 tablespoon fresh lemon juice (can use fresh squeezed bottled, but fresh is best)
½ teaspoon finely grated lemon zest, optional: Grate the rind into zest (avoid including the white past called the pith), then squeeze the juice from the lemon; OR can used dried lemon zest I keep both lemon and orange zest in my spice cabinet for various recipes
½ teaspoon finely ground sea salt, more to taste
¼ teaspoon freshly ground black pepper, more to taste
¼ teaspoon ground mustard
2 to 3 tablespoons extra-virgin olive oil, or lemon-infused olive oil:
Lemon-infused Olive Oil: Carefully, with a paring knife, remove the lemon peel from a freshly washed lemon—refrigerate and save the lemon meat for other recipes, or use the juice for this one. Make sure to remove any of the white pith that is attached to the peelings as the pith will make the infusion bitter. In a small saucepan, warm the lemon peel slices and 1 cup olive oil over medium heat. Do not allow the oil to simmer or develop any bubbles (even little ones along the side of the pan). Keep the oil warm for about 10 minutes on the lowest heat possible then remove fromwarming heat and allow to return to room temperature. Can be stored in the refrigerature or even at room temperature for several weeks.
Preparation
Blend all in a Nutribullet and pour over your salad choice. Love it with butter lettuce, tomato, and cucumber tossed salad; drizzled over cooked or raw spinach (the lemon helps provide vitamin C and other minerals—vitamin C with spinach and/or other “power greens” helps release the non-meat iron and other minerals found in dark, leafy greens).
