Lemon Dijon Salad Dressing
- Zest from one medium lemon, about 1 T.
- Juice from one medium lemon,about 3 T.
- 1 t. Dijon mustard (I used Grey Poupon)
- 1 t. himalayan pink salt
- 1/8 t. cayenne
- 1/3 c. EVOO
Mix together everything EXCEPT the EVOO. Whisk to combine well.
Slowly drizzle in the EVOO, while continuing to whisk.
You can zest the lemon using a microplane, but I prefer a zester which makes long thin strips that are more visible in the dressing:
|Thin strips of lemon zest|