It all started on a quiet Sunday afternoon. I had just come back from the farmer’s market with a bag full of leafy greens, fresh lemons, and a wild idea that maybe—just maybe—I could finally get my kids to eat salad without bribery.
Tired of bottled dressings packed with sugar and preservatives, I stood at the counter, stared down a lemon, and thought: What would my grandmother have done? She believed in using what you had and letting real ingredients shine. A squeeze of citrus, a drizzle of honey, a pinch of salt, and the good olive oil she always kept on the top shelf.
What I ended up with was more than a dressing. It was sunshine in a jar—bright, tangy, and just sweet enough to win over even the pickiest eater. The Dijon gave it a little body, the honey smoothed out the tartness, and the garlic (when I add it) wakes up the whole salad.
This simple little recipe has become a staple in our home, dressing everything from garden greens to grilled veggies. I hope it becomes one in yours too.
Ingredients:
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tablespoons honey (adjust to taste)
- 1/2 teaspoon Dijon mustard (optional, helps emulsify)
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/3 cup extra virgin olive oil
Optional Add-Ins:
- 1 small garlic clove, finely minced or grated (for a savory punch)
- 1 tablespoon finely chopped fresh herbs (like basil, dill, or parsley)
Instructions:
- In a small bowl or jar, whisk together lemon juice, honey, mustard (if using), salt, and pepper.
- Slowly drizzle in olive oil while whisking continuously, or shake all ingredients in a tightly sealed jar until well combined.
- Taste and adjust sweetness, acidity, or salt to your preference.
Storage: Keeps in the fridge for up to 5 days. Shake before using.
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