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I love using 8 oz mason jars with plastic lidstheyre the perfect size and make it super easy to give the dressing a quick shake before serving

I always let my lemon juice and olive oil come to room temperature before mixing - it makes emulsification so much easier and gives the dressing a better texture

If youre sensitive to red onion, you can macerate the sliced onion (mix it with the red wine vinegar and let it sit for 5-10 minutes before adding both on top of the salad) , or you can use pickled red onions instead (which have less of a bite)

And truly, once you see their work in person, youll understand their pieces are art