Lemon Vinaigrette

Summertime is salad time, and this is an lemon-based and herb infused  we will keep on hand to add even more freshness to garden greens.

Lemon Vinaigrette 

1/2 cup lemon juice, about 2 large lemons fresh squeezed

1 cup extra virgin olive oil

2 cloves garlic, grated

1/2 teaspoon kosher salt

1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried  

1/2 teaspoon fresh basil or 1/4 teaspoon dried

1/4 teaspoon black pepper

2 tablespoons water

1. In a jar with a tight fitting lid — add lemon juice, and olive oil. 
2. Shake well.
3. Add all remaining ingredients except water, and shake until well combined.                      
4. Store in the refrigerator. Since olive oil tends to partially solidify when refrigerated, set out at room temp about 20 minutes before using so it is pourable