This is a very good, versatile recipe. In Italian, It’s Salsina Di Pepe Nero
Juice of lemon
Zest of 1 lemon
at least 4 garlic cloves, minced
1 TBS (yes, tablespoon) Freshly ground pepper
½ cup champagne vinegar
1½ cups EVOO
If you don’t have a lemon zester (and why not??) use a vegetable peeler.
Don’t go too deep. Zest before juicing--lemon will be firmer.
Combine all ingredients and let stand at least one hour.
Mix, Strain and dress your salad
2 cups
5 min
Strain all solids out and store in clean peanut butter jar in fridge. Refrigerated it will keep for months
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