Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.
- 1 teaspoon Dijon mustard
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- freshly ground pepper to taste
- In small bowl, use whisk to combine mustard and lemon juice. Slowly whisk in olive oil. Season with salt and pepper.
Yields 2/3 cup dressing. Goes with Salmon, Asparagus - Pea and Lime - Potato Salad.