Jamie Oliver​ Lemon Salad Dressing

There’s something kind of magical about a good lemon dressing. It’s the kind of thing that makes you pause mid-bite and go, “Wait, why is this so good?” And yet, it takes five minutes. No blender. No complicated ingredients. Just lemon, oil, salt, pepper — and a little jam jar shaking like you’re making mischief.

I first made this on a summer afternoon when I couldn’t quite face cooking anything warm. You know the sort of day — too hot to think, fridge mostly empty, but a lemon and some greens somehow survived. I made the dressing by instinct, shook it in a jar that still smelled faintly of raspberry jam (don’t worry, it worked), and poured it over a bowl of scrappy lettuce and herbs from the windowsill. Simple. Zingy. Perfect.

Now it’s my go-to when a meal needs brightening. This isn’t a heavy, cling-to-your-leaves dressing — it’s light, punchy, and properly fresh. The sort of thing that makes even sad old lettuce feel like it’s on a holiday in the Med.

Why You’ll Love It

• It’s wildly easy – 2 ingredients plus salt and pepper, and you’re done.
• Keeps in the fridge all week – just shake before using.
• Zingy and fresh – no cream, no clutter, just lemon and oil doing their thing.
• Brightens up any salad – especially soft leafy ones with herbs.
• Takes any meal up a notch – even a store-bought rotisserie chicken dinner.
• Totally adaptable – add mustard, honey, or garlic if you fancy it.

Ingredients

For the Salad:

• 1 soft round lettuce
• 1 little gem lettuce
• 1 small radicchio (or another little gem)
• A few sprigs of soft mixed herbs (basil, mint, flat-leaf parsley work great)

For the Lemon Dressing:

• 1 lemon
• 6 tbsp extra virgin olive oil
• Sea salt
• Freshly ground black pepper

How to Make It

Mix the dressing like a rebel:

Halve the lemon and squeeze the juice straight into a clean (empty) jam jar — fingers over the top to catch any seeds. Add the olive oil, a good pinch of salt, and a twist of pepper. Lid on, then shake it like you’re mixing up a potion.

Taste and tweak:

Open the jar and taste. It should be sharp — almost too acidic — because once it hits the leaves, it balances out. If it’s too sharp, add a splash more oil. Too dull? Another squeeze of lemon.

Get your leaves sorted:

Chop off the roots from your lettuces and radicchio. Separate the leaves, ditching any sad or limp ones. Rinse well under cold water and dry thoroughly — soggy salad is no one’s friend.

Herb it up:

Pick the herbs off their stems and toss them in with the lettuce. Don’t chop them too fine — torn leaves feel rustic and relaxed.

Dress with restraint:

Drizzle 2–3 tablespoons of the dressing over the leaves from a bit of a height. Use your hands — clean, please — to gently toss everything. You’re coating, not drowning.

Taste and adjust:

Take a bite. Too plain? Add another spoonful of dressing. Too zingy? Throw in a bit of crumbled feta or avocado to mellow it out. There’s no wrong turn here.

Serve immediately:

Leafy salads like this wait for no one. Serve it right away, while the leaves are still perky and the dressing’s still shimmering.

Common Mistakes and How to Dodge Them

Why does my salad taste flat?
You might’ve skimped on the salt. It’s key — lemon and oil need that little extra lift.

Why are my leaves soggy?
Either they weren’t dried properly or you over-dressed them. Spin or pat dry, and dress just before serving.

It’s too sour! What now?
Try adding a bit more oil or even a pinch of sugar to round it out. Lemons vary — some are sassier than others.

I overdressed it! Can I fix it?
Sort of. Add more dry leaves to balance it out or serve it with bread to soak up the extra.

Storage and Reheating

Fridge: Dressing keeps for about a week in the fridge. Just shake before each use — oil likes to float.
Freezer: Not a good idea. The lemon and oil don’t freeze well together.
Reheating: Nope, this one’s strictly cool and crisp.

Frequently Asked Questions

Can I add other ingredients to the dressing?
Absolutely! Dijon mustard gives it body, honey makes it softer, garlic adds a punch. It’s your playground.

Is it good for meal prep?
Yes, but keep the dressing separate and add it just before serving to keep things crisp.

Can I use bottled lemon juice?
If you’re truly desperate, yes. But fresh is way better — the flavour’s brighter and cleaner.

What’s the best lettuce to use?
Soft ones work best — like butter, round, gem, or even baby spinach. Crunchier ones like romaine are fine too, just adjust the amount of dressing.

Nutrition Facts (Per Serving – about 2 tbsp dressing with salad):

• Calories: ~130
• Fat: 14g
• Carbs: 2g
• Protein: 1g
• Sodium: ~110mg
• Sugar: ~0.5g