Best 2 Lemon And Olive Oil Dressing Recipes
Are you looking for a light and refreshing dressing to elevate your salads, grilled vegetables, or grain bowls? Look no further than this zesty lemon and olive oil dressing. This versatile dressing is a symphony of flavors, combining the bright acidity of lemons, the herbaceousness of fresh herbs, and the richness of extra virgin olive oil. With just a few simple ingredients and a quick whisk, you can create a dressing that will transform your everyday meals into culinary delights. This article offers three variations of the classic lemon and olive oil dressing, each with its own unique twist. From a simple and elegant dressing to a creamy and flavorful rendition, these recipes cater to a range of tastes and preferences. So, grab your whisk and let's embark on a journey of culinary exploration, creating dressings that will make your taste buds dance with joy.
Here are our top 2 tried and tested 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:
- Choose high-quality ingredients: The fresher and more flavorful your ingredients, the better your dressing will be. Use extra-virgin olive oil, freshly squeezed lemon juice, and herbs that are still vibrant and green.
- Let the flavors meld: Allow the dressing to sit for at least 30 minutes before using to allow the flavors to meld together.
- Taste and adjust: Taste the dressing before using and adjust the seasonings as needed. You may want to add more lemon juice, salt, or pepper to suit your taste.
- Use the dressing on a variety of dishes: Lemon and olive oil dressing is a versatile condiment that can be used on salads, grilled vegetables, pasta, fish, and chicken. It can be used as a marinade or a dipping sauce.
Conclusion:
Lemon and olive oil dressing is a simple but flavorful dressing that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste. With just a few simple ingredients, you can create a delicious dressing that will brighten up any meal.
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