Let’s keep it really simple here.  I make one salad dressing 90% of the time.  So let’s just do that one first.  Households in Europe and the Mediterranean have no store bought salad dressing – it is quick and simple to make it yourself and the quality of the oil is always better.

In a separate jar on in the bottom of the salad bowl mix together:

Extra virgin, cold pressed Olive oil, lemon juice (fresh), Celtic salt, Dijon mustard, a pinch of sugar

 Now, for a little discussion.  Olive oil is at least 4 ounces to accommodate the juice of one lemon.  The mustard is Grey Poupon and the sugar is less than ¼ tsp.  This isn’t even a single gram of sugar, but it adds a lot of flavor – by lessening the bitterness of some of the bitter mesclun greens.  Easy huh?

The other 10% of the time, I make Ceasar salad dressing.  This is the same as above with this change: Add an egg yolk to the lemon juice first, whip together.  Then slowly add the olive oil while whipping.  When it thickens slightly – I add the other ingredients.  This is served with romaine lettuce, anchovies and pecorino romano cheese.