This takes five minutes and tastes like you actually tried. A bottle of this lasts through half a dozen salads, it’s cheaper than the fancy stuff at the store, and it doesn’t taste like it’s apologizing for existing.

Ingredients

• Juice of 2 large lemons — about ½ cup
• ½ cup extra-virgin olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 2 Tbsp water
• ½ tsp salt
• ¼ tsp black pepper

Instructions

Dump everything into a mason jar or dressing bottle, close the lid tight, and shake it like you mean it for about a minute. It’ll go from separated to creamy and smooth. Taste it, then add a pinch more salt, a tiny bit extra Dijon, or a splash of water if you want it thinner. Done.

Refrigerate in an airtight container for up to about 1 week. The olive oil may thicken in the refrigerator, so let it sit at room temperature for 10–15 minutes and shake well before using.

I love this on an arugula or mixed-greens salad, but it’s just as delicious on kale, chicken, roasted vegetables, or anything that needs a little brightness.

Approximate Macros

Per 1 Tbsp: ~59 calories | 6g fat | 1.4g carbs | 1.1g sugar | 0.1g protein