Prep 5 mins
Cook 0 mins
This lavender suffused dressing is fabulous drizzled over a plateful of fresh salad greens; it is also a wonderful marinade for various meats, poultry, and fish! Marinating time is 15 minutes to overnight.
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1⁄2 lemon, juice of
- 2 tablespoons Dijon mustard
- 2 teaspoons dried culinary 'provence' lavender buds, finely ground in a spice grinder
- 3⁄4 teaspoon sea salt
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon fresh ground black pepper
- fresh lavender flowers, to garnish
- In a jar with a well-fitting lid, combine all ingredients.
- Shake well.
- Lovely served drizzled over fresh salad greens, or use as a tasty marinade for meats, poultry or fish (marinate for 15 minutes to overnight).
A simple and elegant dressing that we used on our salad when we had friends for dinner I didn't have "fresh" lavender to garnish with, but did have lavender dried buds and added that to the dressing and then left it to marinate for about 2 hours prior to pouring over the salad. Lovely! Just a hint of the lavender in the background with the tart of the vinegar - really complemented each other. Will be using this often. Made for Best of 2012 Game
Using lavender from our garden I whipped this together quickly today and made a marinade for skinless & boneless chicken thighs. The chicken marinated a solid six hours and I pan grilled the pieces five minutes each side. Easy! Served with 'Colorado Rose' mashed potatoes, a medley of steamed vegetables from our CSA box including carrots, broccoli, green beans, cauliflower and zucchini and sliced heirloom tomatoes. Yum!