Oil and lemon together couldn’t be any easier to make for a simple dressing. Used for either salads, marinades or for the foundation to more complex dressings. Kept in a simple mason jar, with a tight fitting lid, it will store in the refrigerator for several weeks. This simple dressing will transform your pantry! More importantly, you will have more time to enjoy cooking and less time working on bringing all of your ingredients together. It’s similar to having your paint colors already mixed and ready, now you can being the painting. Being prepared is half the battle.
Lemon and Olive Oil Dressing
1 Lemon (juice and zest)
2 Tablespoons White Wine Vinegar
1/2 teaspoon Dijon Mustard
1 Tablespoon Parsley (minced)
3/4 cup Olive Oil
1/4 cup Extra Virgin Olive Oil
Salt & Pepper
Juice & zest the Lemons. Strain out any seeds and place in a jar.
Add the White Wine Vinegar, Mustard, Parsley, Olive Oils and Salt & Pepper
Place on a tight fitting lid and shake well.
Season to taste.
What’s terrific about this recipe is that you can build it up into a more complex dressing by adding just a few more ingredients and it becomes completely new. Double the recipe and use it as a marinade for roasted chicken.
- 1 clove minced Garlic and chopped Herbs
- Fennel tops minced and 1 Tablespoon Orange Juice
- Substitute the Lemon Juice and White Wine Vinegar for 1/4 cup Balsamic Vinegar