A tart an aromatic dressing, perfect for Mediterranean Salads. Pomegranate Molasses adds a boost of flavor and color.
Sumac has a lovely, nearly purple color, and a tart flavor that is reminiscent of vinegar or lemon
- 4 tablespoons fresh lemon juice, from one large, ripe lemon
- 1 ½ teaspoons fresh garlic, peeled, finely grated
- ½ teaspoon pomegranate molasses, (use honey if you do not have)
- 3 grates freshly ground pepper
- ¼ teaspoon sea salt, more to taste
- ½ teaspoon Sumac*, more to taste
- ½ teaspoon dried oregano
- ½ cup extra virgin olive oil
In a medium sized bowl add the first seven ingredients, Lemon juice through oregano.
Mix with a wire whisk, set aside 15 minutes to meld the flavors.
Pour the olive oil in a measuring cup.
Drizzle this into the bowl, slowly at first with the whisk to emulsify.
Stream in the remaining oil until emulsified.
Can be made up yo a week in advance.
Store in a clean glass container in the refrigerator.
* Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas. Its flavor has lemony notes with sourness and astringency.
The berries are dried and crushed to form a coarse purple-red powder.
Great served with: Fabulous Fattoush ~ A Middle Eastern Salad with Vegetables and Toasted Bread (see recipe.)
Makes: 3/4 cup