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. A few squirts of it on sizzling hot chicken or fish will give it a boost of flavor. It keeps for at least ten days refrigerated, longer if you use garlic powder instead of garlic. If some remains after that, you can use it to marinate chicken or shrimp. Celery salt, onion salt, or lemon pepper adds more interest.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
Zest of 1 organic lemon
1/3 cup lemon juice
1 cup olive oil
1/2 small garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon seasoned salt
1 teaspoon lemon pepper
Preparation
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.
From Signs & Seasons: An Astrology Cookbook © 2017 by Monte Farber and Amy Zerner. Reprinted by permission of Harper Elixir, an imprint of HarperCollins Publishers.
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