Ingredients:

½ cup olive oil

3 tablespoons freshly squeezed lemon juice

1 medium shallot minced

1 teaspoon finely grated lemon zest

1 tsp. finely chopped fresh basil, thyme, oregano, or tarragon (optional)

½ teaspoon coarse kosher salt, plus more to taste 

1/8 tsp. freshly ground black pepper, plus more to taste

Directions:

Combine all the ingredients in a jar with a lid. 

Shake until dressing is combined.  

Taste, adding more salt and pepper, as needed. 

Refrigerate dressing until needed. (Dressing may be made 3 days in advance.)

Makes 4 main-course servings.