1/4 cup lemon juice (may sub orange or lime) plus zest from 1 lemon
1 Tablespoon rice wine vinegar
1 Tablespoon shallots, minced
1-2 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 tsp salt and freshly ground black pepper, Grind garlic and shallots in mortar and pestle with some coarse salt. Combine with juice, zest, and rice wine vinegar in a large mixing bowl. Slowly drizzle in olive oil, in a stream, whisking constantly, until mixture has thickened. Season with salt and pepper and adjust flavors as needed. Refrigerate until needed. Makes slightly less than 1 cup.
You can also use a blender or processor.
To dress salad: add 2T dressing to a large bowl of salad. Work the dressing into the salad, tossing lettuce gently with tongs. There should be no dressing on the bottom of the bowl and lettuce leaves lightly coated.
Cal 31 Makes 32 servings