Best 4 Lemon Olive Oil Dressing Recipes
**Lemon Olive Oil Dressing: A Culinary Symphony of Citrusy Goodness**
Savor the vibrant flavors of the Mediterranean with our tantalizing lemon olive oil dressing. This versatile condiment, crafted with the finest ingredients, elevates any dish with its harmonious blend of tangy lemon, rich olive oil, and aromatic herbs. Explore our collection of delectable recipes using this dressing, from refreshing salads to grilled meats and seafood, and even delectable desserts. Unveil the culinary magic of this zesty dressing as it transforms ordinary meals into extraordinary feasts. Prepare to embark on a culinary adventure where freshness, acidity, and richness dance on your palate, leaving you craving more.
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.
LEMON-LIME OLIVE OIL DRESSING
This recipe for lemon-lime olive oil dressing from "The Ciminelli Solution," by Sue Ciminelli, is the perfect addition to a healthy antioxidant salad.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients together in a large bowl; let stand 10 minutes before using.
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.
LEMON-OLIVE OIL DRESSING
This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Salad Dressing Lemon Lemon Juice Garlic Mustard
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a mason jar or other sealable container, seal tightly, and shake well until emulsified. You can also combine everything in a food processor, give it a good whiz, and store in a clean jar or other container with a tight-fitting lid.
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor won't be as bright.
- Choose a good quality olive oil. Extra virgin olive oil is the best choice, but you can use a regular olive oil if that's all you have.
- Taste the dressing as you make it and adjust the proportions of lemon juice, olive oil, and seasonings to your liking.
- If you want a thicker dressing, you can add a little bit of Dijon mustard or mayonnaise.
- If you want a sweeter dressing, you can add a little bit of honey or maple syrup.
- This dressing is a great way to add flavor to salads, vegetables, grilled meats, and fish.
Conclusion:
Lemon olive oil dressing is a versatile and flavorful dressing that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and refreshing dressing for a salad or a more robust dressing for grilled meats, lemon olive oil dressing is a great option.
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