Lemon and Olive Oil Dressing
"A classic Mediterranean salad dressing that’s simple and so good – makes a great marinade for grilled chicken, too."
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 cup
ingredients
- 1 tablespoon sea salt
- 3 garlic cloves, minced
- 1⁄2 cup fresh lemon juice
- 1⁄2 cup high-quality extra virgin olive oil
- 1⁄2 cup freshly grated parmesan cheese (optional)
- 1 grated lemon, zest of (optional)
directions
- With a mortar & pestle, make a paste of the salt and minced garlic.
- Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container.
- Shake well. Sprinkle optional grated Parmesan or lemon zest on top of salad before tossing.
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Reviews
-
The one-to-one ratio of EVOO to lemon juice makes it way too tart. Use the tried-and-true 3 parts EVOO to one part vinegar (in this case, lemon juice). -
This was so salty it was inedible as salad dressing. I didn't use the cheese or zest but I don't think that would have made a difference. After tripling the oil and lemon juice it was passable. Is 1T salt a typo? I'm shocked anyone gives this 5 stars as written. Maybe it would be good as a marinade, but not for dressing. -
This is a terrific, fresh
-
Love, love love this dressing. Marinated some chicken tenderloins & then grilled. Absolutly lemondelishcious. Made for your Football 2013 win. -
This has become my absolute favorite dressing. I simplify preparation by just putting all ingredients into a tall measuring container and then use my immersion blender to mix. I usually add a little fresh parsley or even cilantro if I have it on hand. With or without, the dressing is delicious. Thank you, JackieOhNo!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
