Garlic and Lemon Dressing
A garlic and lemon dressing that takes a minute to put together and keeps for a week in the fridge. The garlic and rosemary are only lightly crushed, not chopped, so they perfume the oil without turning harsh, and a strip of lemon peel adds a citrus note that juice alone cannot give. Shake it in a bottle, then drizzle it over salad, pasta, seafood or steamed vegetables.
Instructions
Put the garlic clove and the rosemary sprig on a cutting board. Press down on them with the flat side of a heavy knife until the garlic splits and the rosemary is bruised, which helps them release their flavor into the oil.
Drop the crushed garlic, the rosemary and the strip of lemon peel into a clean bottle that has a tight-fitting cap.
Pour in the olive oil and the lemon juice. Screw the cap on firmly and shake the bottle well until the oil and juice look blended.
Keep the bottle in the refrigerator and use the dressing within one week. Shake it again before each use, since the oil and juice will separate as it sits.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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