Using an immersion blender, blend the juice from 1 lemon (about 2 T) with ⅓ c (80 ml) olive oil, 2 T finely grated Parmesan & a pinch of salt & pepper. You can also shake this in a jar, but stir right before using. It’s a bright & tangy salad dressing inspired by the abundance of citrus we saw growing all over Italy.