Best 2 Lemon Verbena Salad Dressing Recipes
In the realm of culinary creations, lemon verbena salad dressing stands as a beacon of delightful flavors and aromatic allure. This zesty dressing, imbued with the essence of lemon verbena's unique citrusy and lemony notes, offers a refreshing twist to your favorite salads, transforming them into culinary masterpieces. As you embark on this culinary journey, let us guide you through the world of lemon verbena salad dressing, exploring its versatile applications and uncovering the secrets to crafting the perfect dressing that will elevate your salad experience to new heights.
Here are our top 2 tried and tested recipes!
LOBSTER SALAD WITH LEMON VERBENA DRESSING
Provided by Gerard Maras
Categories Salad Leafy Green Herb Shellfish Tomato Appetizer Fourth of July Picnic Mother's Day Lunch Lemon Seafood Lobster Shower Lettuce Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 (appetizer) servings
Number Of Ingredients 11
Steps:
- 1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes.
- 2. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.
- 3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef's knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat.
- 4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
- Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
LEMON VERBENA SALAD DRESSING
Categories Condiment/Spread Herb No-Cook Low Fat Quick & Easy
Yield 1 1/4 Cups
Number Of Ingredients 10
Steps:
- Put all ingredients in the blender and blend until it is fully incorporated.
Tips:
- To make a creamy lemon vinaigrette, whisk in some Greek yogurt or sour cream.
- For a more herbaceous dressing, add some chopped fresh herbs like basil, chives, or parsley.
- To add a touch of sweetness, stir in a little honey or maple syrup.
- For a more tangy dressing, add a splash of white wine vinegar or Champagne vinegar.
- If you don't have lemon verbena, you can substitute lemon zest or lemongrass.
- Store the dressing in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Lemon verbena salad dressing is a versatile and delicious dressing that can be used on a variety of salads. It's light, refreshing, and packed with flavor. With just a few simple ingredients, you can make a delicious dressing that will add a pop of flavor to your next salad. So next time you're looking for a new salad dressing to try, give lemon verbena dressing a try. You won't be disappointed.
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