Best 2 Lemon And Olive Oil Dressing Recipes
Are you looking for a refreshing and flavorful dressing to add a zesty touch to your salads, grilled meats, or fish? Look no further than the classic lemon and olive oil dressing. With its perfect balance of tangy lemon juice, rich olive oil, and fragrant herbs, this dressing is sure to become a staple in your kitchen. The bright acidity of the lemon complements the fruity bitterness of the olive oil, while the herbs add a layer of complexity and depth. Whether you prefer a simple vinaigrette or a more elaborate dressing with additional ingredients like honey or Dijon mustard, there's a lemon and olive oil dressing recipe out there to suit every taste.
Let's cook with our recipes!
LEMON AND OLIVE OIL DRESSING
A classic Mediterranean salad dressing that's simple and so good - makes a great marinade for grilled chicken, too.
Provided by JackieOhNo
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- 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.
WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING
I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the "Elizabethan Salad Herb" in the UK, as it was extremely popular as a form of greenery during that era. I absolutely love it in salads and remember eating it in Cyprus when I lived there - my Turkish Cypriot friends picked it from wasteland where the local Turkish word is Semizotu. It is thought that the genus name, Portulaca, is from the Latin porto and laca meaning 'milk carrier' in reference to its milky sap. The species name oleracea is Latin and means 'potherb'. Native to Persia and India, it was introduced into Europe by Arabs in the 15th century as a salad herb. Purslane makes an excellent edible ground cover and in many countries, it is cultivated as a vegetable, though many unknowingly consider it a weed. It was once believed to offer protection from evil spirits. Purslane is very nutritious and is rich in Vitamin C and alpha linolenic acid (one of the Omega-3 fatty acids).which the body converts into the essential fatty acids known as EPA: almost 3 percent of purslane by weight consists of alpha-, beta-, and gamma-carotene and lutein. Not only is it easy to grow purslane in your home garden, it is hard to keep it from overrunning other plants. When the plants are young, they make a tart but succulent addition to salads with just a little washing and dicing. After the plants are mature, they are best parboiled in salted water for 1-2 minutes before adding them to salads. In New Mexican cuisine, purslane is known as verdolagas, and is commonly fried with onions, added to pinto beans, or used as a herb in potato salads.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
- Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
- Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
- Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.
Tips for Making Lemon and Olive Oil Dressing
- Use fresh lemons. Fresh lemon juice has a brighter, more vibrant flavor than bottled lemon juice. If you don't have fresh lemons, you can substitute bottled lemon juice, but use half the amount called for in the recipe.
- Choose a good quality olive oil. Extra virgin olive oil has the best flavor, but you can also use regular olive oil. Avoid using light olive oil, as it has a bland flavor.
- Emulsify the dressing. This means whisking the ingredients together until they are well combined and creamy. You can also use a blender or food processor to emulsify the dressing.
- Season the dressing to taste. Add salt and pepper to taste. You can also add other herbs and spices, such as garlic, oregano, or basil.
- Let the dressing sit for a while. This will allow the flavors to meld together. You can store the dressing in the refrigerator for up to a week.
Conclusion
Lemon and olive oil dressing is a versatile dressing that can be used on a variety of salads, vegetables, and grilled meats. It is a healthy and flavorful dressing that is easy to make. With a few simple tips, you can make a delicious lemon and olive oil dressing that will enhance the flavor of your favorite dishes. * * *
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