Eosinophilic Esophagitis Friendly Lemon-Olive Oil Dressing
Total time5 min
Prep time5 min
Cook time0 min
4.5(17)
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely grated or minced
- ¼ tsp salt, plus more to taste
- ⅛ tsp black pepper
Instructions
- 1
Combine the lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and black pepper in a small bowl and whisk together until the salt dissolves.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation.
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