Olive oil and lemon juice.
Salads are often dressed at the last minute simply by adding oil, lemon juice, and salt one after another without emulsifying first. The result: one leaf is too salty, the other is soaked in oil, and the next is drenched with lemon juice. Emulsifying the dressing before pouring it on the salad is a must, in my opinion. Besides, when you are preparing it in advance, you save time!
|3/4 cup||extra virgin olive oil||200 mL|
|3 1/2 tbsp||lemon juice, freshly squeezed||1 1/4 lemon|
The vinaigrette can be kept for 1-2 months.