Yum. This is a great dressing that has some weight but still tastes fresh. Thank you, lemon!
The original recipe calls for using the lemon segments, as well as juicing the remains. I am too lazy for such surgical precision. I just juiced it. Check out the original recipe if you're up for it:
- 2 tbsp extra virgin olive oil
- 1 lemon, juiced
- 1 shallot, minced
- 1 tbsp dijon mustard
- 1 tbsp capers, minced
- 1/2 tsp Maldon sea salt flakes
- 1/4 tsp superfine sugar
Combine ingredients. Whisk. Use immediately or chill for later.