- 6 tablespoons extra virgin olive oil
- pinch of sea salt and freshly ground black pepper
- juice of 1 lemon
Combine ingredients in a mason jar (or other container with lid). Put lid on and shake well to emulsify. Pour over salad (less is more), toss to coat, and serve immediately. Store leftovers in fridge, bringing dressing to room temperature before use. Dressing can easily be halved or doubled (12 tablespoons = 3/4 cup).