This lemon and black pepper salad dressing is only five ingredients, but it’s full of flavor! It’s perfect drizzled on a bed of mixed greens, massaged into kale, or poured over roasted vegetables!
I based this salad dressing recipe on a salad I had at a restaurant here in Richmond. The place, Betty on Davis, is no longer around. But this salad dressing lives on! After I tried their lemon and black pepper dressing, I couldn’t get it out of my mind! It was just slightly sweet with a subtle spiciness from the pepper.
I grabbed some basic ingredients and whipped up a simple lemon and black pepper dressing recipe.
This dressing is simple and light. It’s delicious on a bed of greens with strawberries and goat cheese! But you could also drizzle this over your favorite combination of raw or roasted veggies! Try it with kale for a heartier green! Just make sure you massage it before serving.
For the salad pictured above, I used kale, strawberries, and pine nuts! But you could also add a little goat cheese or feta if you like. The dressing was the perfect complement to the sweet & salty flavors in the salad!
I don’t recommend keeping this dressing in the refrigerator for more than a few hours, because the olive oil will begin to thicken and it won’t be as pourable. It’s best when made right before dressing the salad. Luckily, it only takes a couple of minutes to whip up!Print
A simple, light salad dressing, perfect for any mixed greens!
- 2 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon spicy brown mustard
- Salt & pepper to taste
- Combine all ingredients in a small container and shake until combined.
- The dressing might separate a bit if you leave it out so just shake it up!
- Drizzle over salad or dip fresh veggies in it!
- This makes enough for 2 entree sized salads.
You could use this salad on a bed of mixed greens, massaged into kale, or drizzled over roasted vegetables like a marinade! The possibilities are endless for this simple dressing!