LEMON SALAD DRESSING

ONE TO MEMORISE..

INGREDIENTS:
¼ CUP LEMON JUICE (IDEALLY FRESH)
1 GARLIC CLOVE (CRUSHED)
1 TSP DIJON MUSTARD
1/3 CUP OLIVE OIL
2 TBS WHITE WINE VINEGAR
1 TSP SUGAR, HONEY, OR MAPLE SYRUP
PINCH SALT & GROUND PEPPER (TO TASTE)

OPTIONAL: 1/2 TSP FRESH OR DRIED THYME

UTENSILS:
CHOPPING BOARD, KNIFE, MEASURING SPOONS, GARLIC CRUSH, GLASS JAR WITH LID. 

METHOD:
CUT THE LEMON IN HALF AND SQUEEZE OUT THE JUICE.
PEEL THE GARLIC AND MINCE, USING A GARLIC GRUSH OR SHARP KNIFE (WITH CAUTION).
COMBINE THE REMAINING INGREDIENTS IN A JAR. FASTEN THE LID TIGHTLY AND GIVE A GOOD SHAKE. 
POUR THE DRESSING OVER THE SALAD.

STORAGE: KEEP IN THE JAR IN THE FRIDGE. LASTS WEEKS. YOU WILL SMELL WHEN THE LEMON JUICE HAS ‘TURNED’.

CLEANING HACK: INSTEAD OF THROWING YOUR LEMON RIND, YOU CAN PUT THEM INTO THE DISHWASHER. AS THE DISHWASHER CLEANS, THE LEMONS GIVE THE CONTENTS A LOVELY CLEAN, LEMONY SMELL.