Blend all the ingredients together for 5 minutes in a high-powered blender until smooth. Place in a centrifuge and run on a 20 minute cycle with no heat. Strain off the vibrant, clear oil, leaving the sediment. Discard the solids. Season with salt, store in an airtight container for up to 7 days.
To finish the dressing, take 100ml of the oil and whisk in 40ml of lemon juice and 25ml of