Lemon Chive Salad Dressing

This is a simple, yet classic vinaigrette for green salads. Use heart of Romaine, Boston or Bipp lettuce. Make this dressing and hour or so before serving, in order that the chive flavor is fully incorporated. Remember to toss well before serving. The advantage here is using lemon juice, instead of vinegar. I find that lemon juice becomes alkaline after being ingested.

* 1 lemon juiced * Sea salt (pinch) * 3 tbsp. extra fine sugar * 6 tbsp. extra-virgin olive oil * 6 tbsp. minced chives (you can't have too many) * Freshly ground black pepper

Combine lemon juice, salt and sugar in a mixing bowl. Whisk until the sugar and salt are dissolved. Continue whisking in the olive oil, chives and several grinds of pepper. Keep whisking until dressing is emulsified.

NOTE: You can make this dressing for two by reducing the lemon juice to two tbsp. and the other ingredients by 1/3.

Keep left over dressing in a jar in fridge for future use. It will keep for about a week.