MEME’S DRESSING

MAKES ABOUT ⅔ CUP

When my daughter, Amaya, discovered her grandmother’s simple lemon dressing, she started putting it on all kinds of greens, roasted vegetables, even sandwiches. Thanks, Ma! —CHAD

2 cloves garlic, peeled

Pinch of flake salt, such as Maldon

½ teaspoon freshly ground black pepper

1 to 2 tablespoons Plant-Based Mayo (here) or store-bought

¼ cup fresh lemon juice

¼ cup olive oil or avocado oil

1 teaspoon red wine vinegar

Smash the garlic with the flat side of a chef’s knife on the cutting board. Sprinkle with salt, then mash with the flat side of the knife to a nearly smooth paste, pressing and dragging the flat side of the knife across the salted garlic. Add the pepper and mayo, and mix well with the knife, right on the cutting board, scraping everything together repeatedly to combine. Transfer it all to a small glass jar and add the lemon juice, oil, and vinegar. Shake vigorously until the dressing is nice and creamy. Keeps in the refrigerator for up to 2 days.