This is the ultimate, low-carb, Keto,
Cut lemons in half and squeeze them through a mesh strainer. Better yet, use a citrus reamer or press to quickly squeeze the lemon juice from the lemons. Then pour the lemon juice through the mesh strainer to remove the pulp. It is ok if some pulp gets into the juice. In fact, the pulp is very tasty so if you like pulp add some to the lemon juice.
In a liquid measuring cup, measuring the lemon juice to ½ cup. Then add the extra virgin olive oil to it. Pour the ingredients into a quart-sized deli container with a lid.
Add 1 tsp apple cider vinegar (or 1 teaspoon of any other vinegar here for flavor contrast). I like apple cider vinegar for its butyric acid content.
Using a deli container is helpful for storing the dressing and makes it easy to shake with a lid. Next, add the kosher salt.
Using a fine grater, grate the garlic into the vinaigrette. You can use a garlic press if you do not have a fine grater like the one in the picture. Do not mince the garlic as there will be pieces of garlic throughout instead of a homogeneous mixture.
Using a small whisk, mix all the ingredients together until it turns creamy. This means that it is emulsified properly. You can store the finished dressing in the fridge until it is ready to be served. Before serving, be sure to whisk the dressing or give it a good shake if your container has a lid. Serve cold on your favorite salad or vegetables.