Olive Oil And Lemon Juice Salad Dressing
Olivia Luz
Place salad greens in a bowl.
Combine freshly squeezed lemon juice lemon zest pressed garlic mustard salt and pepper. Whisk that together until it has a milky beige appearance then slowly whisk in extra virgin olive oil. Unless you add oil emulsifying your salad dressing isn t mandatory. Cover and pulse several times to break up the garlic.
The lemon juice and vinegar should blend easily with a quick stir from a fork. 4 spread over fresh spinach or any shredded salad greens. Toss it with baby greens for a cooling side dish salad. This vibrant dressing requires extra virgin olive oil freshly squeezed lemon juice and fresh oregano.
However most salad dressings do contain oil. 1 4 cup extra virgin olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container. 1 mix all ingredients into a container with secureable lid 2 tighten lid 3 shake vigorously until olive oil and lemon juice blend into one after about 1 minute of shaking.
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How to make lemon vinaigrette. A small jar with a lid. Doing this slowly will help emulsify the dressing. With a fork or whisk beat the three ingredients together.
Add the lemon juice olive oil and balsamic vinegar to a medium sized bowl. Blend until dressing is smooth and creamy about 1 minute. Squeeze fresh lemon juice over the top and drizzle on extra virgin olive oil. Add salt and freshly ground pepper and toss gently.
1 4 teaspoon lemon zest salt or fine sea salt to taste. Or use torn romaine lettuce and add tomato chunks chopped cucumber crumbled feta cheese and sliced olives to make the salad more substantial. In a medium bowl whisk together the lemon juice olive oil garlic salt and pepper. They won t stay together but we want them to start becoming friends.
Source : pinterest.com