Gar­lic Lemon Vinaigrette

1 lemon
2 cloves garlic
sea salt
2 tbsps olive oil
1 tbsp bal­sam­ic vinegar
1 tsp Dijon mustard

Here’s the fun part, if you’re at all OCD. You roll the lemon around on the counter, which for some rea­son makes it give more juice. Then with a sharp par­ing knife, peel it all round, leav­ing no pith (I just can’t stand that word. But it’s not as bad as “moist”.) Then very care­ful­ly sec­tion the lemon, tak­ing care to dis­card seeds. The sec­tions will look like tiny pale man­darin orange sec­tions as you get in a can.

Peel the gar­lic and chop it right with the lemon sec­tions which you have sprin­kled with salt. It will become a kind of liq­uidy paste final­ly. Scoop this with the flat of your knife into a nice small bowl. Grad­u­al­ly whisk in the olive oil and watch it emul­si­fy. Then whisk in the vine­gar and mus­tard. Dress the lam­b’s let­tuce just at the last moment before eat­ing, because the leaves are so del­i­cate and will absorb the dress­ing right away.