SIMPLE KITCHEN IDEAS
Lemon dressing with fine pink or Celtic salt
A quick citrus dressing for leafy salads, warm grains and cooked vegetables.
FOLLOW THE PROCESS
See how it comes together
Measure the ingredients
Measure lemon juice, mustard, oil and fine salt using the recipe quantities below.
Dissolve, then whisk
Whisk lemon juice, mustard and salt first. Add the oil gradually while whisking.
Taste on a leaf
Test the dressing on the salad rather than tasting only from the bowl. Toss just before serving.
Follow the detailed instructions below for quantities and timing.
Ingredients
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 g fine pink salt or fine-ground Celtic salt
- Black pepper, to taste
Method
- Whisk the lemon juice, mustard and salt in a bowl until the salt dissolves.
- Whisk in the olive oil gradually until combined.
- Taste on a leaf or a bite of the food you plan to dress. Adjust with a little lemon or oil as needed.
- Use immediately, or refrigerate in a closed container and use within 3 days. Shake before serving.
Fine grain mixes easily here. To use coarse sea salt, grind it first. Mustard contains salt too, so taste before adding extra.
Cooking times are approximate. Check texture and doneness as you cook, and adjust seasoning to taste.
Choose your salt
Pure sea saltPure sea salt uses: cooking, grinding & finishing
A useful everyday seasoning, pure sea salt fits everything from a simmering pot to the final taste at the table. Choose how you use it around the size of the grain.
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Himalayan pink saltsHimalayan pink salt uses: fine vs. coarse
Looking for “pink sea salt”? Himalayan pink salt is mined rock salt from ancient salt deposits. In the kitchen, the choice between fine and coarse grain matters more than the name you search for.
Explore uses & recipes →
Celtic saltsCeltic salt uses: fine-ground & coarse kitchen ideas
Explore the Celtic-labelled salts in the Sea Mount collection. Fine-ground and coarse packs offer different ways to season, so choose your pack by its grain and the dish you are making.
Explore uses & recipes →