Yield: 3⁄4 cup, 8 servings
This dressing adds zing and fragrance to even the simplest green salad. Moreover, the taste can be varied by changing the fresh herbs.

Ingredients

• 1⁄4 cup fresh lemon juice
• 1 tablespoon minced fresh herbs (parsley, basil, dill, mint, tarragon, or oregano)
• 1⁄2 teaspoon crushed garlic (1 clove)
• 1⁄4 teaspoon plus 1⁄8 teaspoon salt
• 1⁄4 teaspoon Dijon mustard (optional)
• Dash black pepper (optional)
• 1⁄2 cup extra-virgin olive oil

Equipment

• measuring cups
• measuring spoons
• citrus juicer or reamer
• garlic press
• cutting board
• chef’s knife, 8-inch
• small mixing bowl
• whisk

Place the lemon juice, herbs, garlic, salt, mustard, and pepper in small bowl and whisk to combine. Add the olive oil and whisk again until well blended. Stored in a cruet or sealed glass jar in the refrigerator, Lemon Herb Dressing will keep for five days.

Variation
For Creamy Lemon Herb Dressing: Place all of the ingredients in a blender and process until smooth and creamy.