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A dressing made with lemon juice and extra virgin olive oil, often called citronette, is a simple and fragrant way to flavor salads, raw vegetables, and numerous cold dishes. The citrusy freshness of the lemon combines with the smoothness of the oil, creating a balance that enhances the ingredients without overpowering their flavor.

The proportion of one part lemon juice and five parts oil It produces a particularly delicate dressing, suitable for those who prefer only a light acidity. However, this isn't a universal rule. For a livelier citronette, you can start with one part lemon and three parts oil, then adjust the quantities based on personal taste, the variety of lemon, and the type of salad.

What is the correct proportion?

The ratio of lemon to oil can be adjusted according to the desired intensity. The most useful proportions are:

• one part lemon and five parts oil for a very delicate flavor;
• one part lemon and four parts oil for a balanced and smooth dressing;
• one part lemon and three parts oil for a fresher, more decisive citronette.

For example, using a tablespoon of lemon juice, you can add three to five tablespoons of extra virgin olive oil. The overall amount should be adjusted to the volume of the salad: light greens require little dressing, while potatoes, grains, legumes, and grilled vegetables require more.

It's always best to prepare a small amount and add it gradually. A heavily dressed salad becomes heavy and quickly loses its crispness.

Is lemon always more acidic than vinegar?

It's not correct to say that lemon is more intense or pungent than vinegar. The perceived acidity depends on the type of vinegar, the ripeness of the lemon, and the specific characteristics of the product.

A wine vinegar can have a more penetrating aroma, while lemon generally offers a more fruity and citrusy freshness. Some lemons are particularly tart, while others are sweeter and more aromatic. For this reason, the proportions should be considered a starting point, not a rigid formula.

Tasting the citronette before pouring it over the vegetables makes it easy to adjust. If it's too pungent, add a little oil; if it seems bland, add a few drops of lemon juice.

Which extra virgin olive oil to use

The quality of the oil has a profound impact on the final result. A delicate extra virgin olive oil, with smooth, mildly bitter notes, is particularly suitable for lettuce, lamb's lettuce, cucumbers, fennel, and salads with fresh cheeses.

A more intense, fruity, bitter, or slightly spicy oil can complement arugula, radicchio, tomatoes, legumes, and grilled vegetables. However, if its flavor is too strong, it could overpower the lemon flavor.

Oil should be stored away from light and heat. Before using, it's a good idea to check the aroma: any rancid or unpleasant notes will compromise the entire condiment.

How to choose and squeeze lemons

The lemon should be ripe, fragrant, and with its peel intact. Before cutting, it should be washed and dried thoroughly, especially if you want to use the zest as well.

The juice should be squeezed just before preparation, because it loses some of its flavor over time. It's advisable to strain it to remove seeds and pulp residue that could alter the consistency of the sauce.

When using the zest, grate only the yellow outer layer. The white pith underneath is bitter and can make the dressing unpleasant. It's also best to choose lemons with peel suitable for cooking.

In what order to add the ingredients

To obtain a well-distributed citronette, first pour the lemon juice into a small bowl. Add the salt and stir until completely dissolved.

This step is important because the salt dissolves in the lemon water, but not in the oil. Adding it only at the end could result in it sitting at the bottom or concentrating in some parts of the salad.

Gradually incorporate the extra virgin olive oil, stirring constantly with a fork or whisk. Finally, add pepper, lemon zest, and any seasonings.

How to create a good emulsion

Oil and lemon juice naturally tend to separate. Stirring them vigorously creates a temporary emulsion, in which the oil separates into small droplets and the dressing takes on a more uniform appearance.

You can use a fork, a whisk, or a small jar with a lid. In the latter case, simply pour in the ingredients, close tightly, and shake for a few seconds.

The citronette will still tend to separate after a short rest. This is normal and doesn't mean the preparation was unsuccessful; simply stir it again before using.

To make it creamier, you can add a small amount of mustard. Even a scant teaspoon of honey can tone down a particularly tart lemon, but it should be used sparingly.

How to flavor citronette

The dressing can be customized with herbs and spices. Parsley, basil, chives, oregano, and mint pair well with the freshness of the lemon.

A small clove of crushed garlic adds a bolder flavor, while black pepper, pink pepper, or ginger add a spicy note. Seasonings should be used sparingly, avoiding overpowering the flavor of the vegetables.

For fish or fennel salads, adding a little lemon zest can be pleasant. For dishes with carrots, cabbage, or fresh fruit, a small amount of honey creates a pleasant sweet-tart contrast.

Dry the vegetables well

Before dressing the salad, it's essential to remove any remaining water after washing. Wet leaves dilute the dressing and prevent the oil from adhering properly.

You can use a salad spinner or gently pat the vegetables dry with a clean cloth. The container should also be large enough to allow you to mix without crushing the ingredients.

The citronette should be added little by little and distributed with delicate movements from the bottom up.

When to dress the salad

Leaf salads should be dressed just before serving. Salt and lemon juice draw water from the vegetables and, over time, make them mushy.

Raw tomatoes, cucumbers, and zucchini release liquid quickly, so they shouldn't be seasoned too early. Potato, farro, rice, or legume salads, on the other hand, can be left to rest for a few minutes to better absorb the flavors.

In conclusion

To make a dressing with lemon and oil, you can start with a ratio of one part juice to three to five parts extra virgin olive oil. A 1:5 ratio produces a very delicate lemon flavor, while a 1:3 ratio offers a fresher, more assertive flavor.

Dissolve the salt in the lemon first, then gradually add the oil and emulsify thoroughly to obtain a smooth sauce. Poured over thoroughly dried vegetables just before serving, the citronette adds aroma, freshness, and a pleasant citrus note.