A dressing to remember

Taste first, then adjust one thing at a time.

Whisk one tablespoon of lemon juice with three tablespoons of olive oil and a small pinch of salt. This is a starting ratio, not a rule. Different lemons have noticeably different acidity.

Taste the dressing with a leaf of the salad rather than straight from a spoon. If it is too sharp, add a little more oil. If the salad tastes flat, a small amount of lemon or salt may be all it needs.

Make only what you need for the meal, or keep the extra in a clean covered jar in the refrigerator. Shake again before using because oil and juice naturally separate.