Summertime is salad time, and this is an lemon-based and herb infused we will keep on hand to add even more freshness to garden greens.
Lemon Vinaigrette
1/2 cup lemon juice, about 2 large lemons fresh squeezed
1 cup extra virgin olive oil
2 cloves garlic, grated
1/2 teaspoon kosher salt
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 teaspoon fresh basil or 1/4 teaspoon dried
1/4 teaspoon black pepper
2 tablespoons water
- In a jar with a tight fitting lid — add lemon juice, and olive oil.
- Shake well.
- Add all remaining ingredients except water, and shake until well combined.
- Store in the refrigerator. Since olive oil tends to partially solidify when refrigerated, set out at room temp about 20 minutes before using so it is pourable
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