Lemony Extra Virgin Olive Oil Dressing with Many Uses
A zesty and healthy dressing you whisk and refrigerate. Drizzle on lettuces, composed salads and serve on the side of roasted vegetables or fish.
Ingredients
Instructions
Add first 9 ingredients in a 3 cup bowl (lemon juice through red wine vinegar.)
Whisk with a balloon whisk and set aside 15 minutes to macerate ingredients.
Add 1/2 cup plus 2 T. extra virgin olive oil in a measuring cup.
To finish dressing:
Add the olive oil in a thin stream slowly while whisking – add about 1/3 of the contents.
Add the remaining olive oil, streaming a little quicker, while whisking until emulsified.
Store dressing in a sterile glass container in the refrigerator.
Let stand for 24 hours before using.
The dressing will thicken – properties in the extra virgin olive oil. Extra-virgin olive oil is comprised of mostly monounsaturated fats which solidify when cold.
To use:
Take out of the refrigerator a few minutes before using – it will warm up and flow nicely.
* I used one large, juicy lemon (should yield 1/4 cup of juice.)
** Extra Virgin Olive Oil: Good everyday choices; Lucini and California Olive Ranch – fruity, grassy and herbal notes.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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