- ½ teaspoon finely grated lemon zest (about ½ lemons worth)
- 3 ½ tablespoons freshly squeezed lemon juice
- ⅛ teaspoon salt
- 4 tablespoons extra-virgin olive oil (or canola oil )
- In a small bowl, combine the lemon zest, juice and salt. Slowly whisk in the oil. Adjust seasoning to taste.