So today I’m posting my ‘new, most favorite’ accompaniment for salad – lemon and olive oil salad dressing. I’ve truly never understood why people buy bottled dressings, 1.) fresh is infinitely tastier, 2.) nothing bottled should ever keep as long as some of those things do. Grody! And I love fresh greens. Why muck them up…
Lemon and Olive Oil Salad Dressing
- 1/2 cup lemon juice (around 3, freshly squeezed)
- 1/2 cup olive oil
- zest of 1 lemon
- 1 clove garlic
- 1 teaspoon honey
- 1 Hearty pinch dried oregano ((or a bit less if you have fresh))
- 1 Hearty pinch salt
- fresh pepper (to taste)
|Grate the zest of one of you lemons into a 1 cup pyrex pitcher|
|Juice your lemons into the pitcher. I just strain the seeds through my hand.|
|Chop your garlic together with the salt and toss it in as well.|
|Add the teaspoon of honey.|
|Throw in the oregano.|
|Add the olive oil and whisk until an emulsion forms.|
|Add as much black pepper as you like and let the dressing sit for about an hour to let the flavors develop.|
This is especially good with Meyer Lemons for a slightly mellower acid hit, but just as yummy with a classic lemon. It can also be used as a marinade for chicken.
Everyone always talks about using your ‘best’ olive oil for salads, and while I agree, it doesn’t have to cost a fortune. My current favorite is from The Florida Olive Oil Company in Sarasota, Florida and it’s their signature blend. You can also get a nice virgin oil from the grocery store.
I hope you try making your own dressing. It’s sooooo easy and tastes amazing and there are an infinite number of ways to make it.
Thanks as always for reading EG and if you have a dressing you love let me know. I’d love to try it too!