- 5 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ cup extra virgin olive oil
- ½ teaspoon lemon zest
- 1 tablespoon basil finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 teaspoons sugar
Add all ingredients to a salad dressing shaker and shake!
If you don't have a salad dressing shaker, add lemon juice and Dijon mustard to a bowl and whisk until blended. Slowly add the extra virgin olive oil, whisking the entire time. After blended, add all remaining ingredients and blend.
I know the 1 part to 3 part ratio is a little off here, but I wanted this to have a little extra lemon flavor. The true 1:3 ratio would use 4 tbsp of lemon juice.
Dressing should be kept refrigerated and will last for up to one week.
Serving: 0g | Calories: 188kcal | Carbohydrates: 2g | Protein: 0g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 95mg | Potassium: 10mg | Fiber: 0g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 0mg | Iron: 0mg