- 1/3 cup plus 2 tablespoons fresh lemon juice, preferably Meyer
- 2/3 cup high-quality extra virgin olive oil
- 1 tablespoon Dijon mustard
- 3 large cloves garlic, peeled and crushed
- ¾ teaspoon coarse or kosher salt
- Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine.
- The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.