Chefs Note:
This here is my own recipe that i favour during the summer/spring months when a fresh garden salad is perfect with light, meat dishes.

  • A lemon
  • Good quality extra virgin olive oil
  • Salt
  • Pepper

Cut the lemon in half and squeeze the halves into a glass bowl. Pick out any pips and then cover with three times as much olive oil as there is lemon juice. Season with salt and freshly ground black pepper and whisk or stir well before using.