2 Tbsp minced garlic
2 c extra virgin olive oil
2&1/4c fresh squeezed lemon juice (from about 10 lemons)
1 Tbsp. Dijon mustard
2&1/4 tsp kosher salt
1 tsp freshly cracked black pepper
Put everything in a jar and shake well till combined.
Taste and adjust flavors to your liking.
Too lemony- add olive oil
Too salty- add a little more lemon
Not enough salt- add more
Don’t have kosher salt- use less table salt, then go to the grocery store and stock up!
Don’t have a pepper grinder- See kosher salt note!
This dressing can stay in the fridge for 3-4 weeks! No joke!!!