Fresh Lemon Vinaigrette


2 garlic cloves, finely chopped
3 to 4 Tbsp freshly-squeezed lemon juice, to taste
Kosher Salt, to taste
Black Pepper, to taste
3/4 Cup Extra-Virgin Olive Oil (We’re thinking Eureka Lemon)


Whisk all ingredients together. Store in an air-tight container and keep in the fridge for up to 1 week.

That’s it. Salads here you come!