Instructions: Mix the lemon juice salt and sugar together until the salt and sugar are dissolved.

Add the olive oil and process or shake thoroughly.

Add the remaining oil and process or shake until the mixture is thoroughly emulsified. This dressing keeps as well as the straight vinaigrettes.

If you like you could add some finely chopped fresh herbs.

This is a dressing from the middle East where lemon juice is used entirely to replace vinegar as the acidic flavouring in the dressing. It can be used in composite salads like tabbouleh or as a dressing over lentils or other pulses and very good it is too with a bean salad. I like it best on a Greek salad. The lemon seems to bring out the flavour of all the other ingredients. Use fresh lemon juice if you can as the flavour really does make a difference.

Makes about 350 ml

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