Garlic Lemon Dressing
Garlic lemon dressing is a three-minute bottle dressing that keeps for a week in the refrigerator. The garlic and rosemary are only lightly crushed with the flat of a knife, so their flavor seeps into the oil slowly instead of hitting you all at once. A strip of lemon peel adds citrus aroma that the juice alone lacks. It suits steamed vegetables, fish and potato salad.
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 they are lightly crushed, which releases their oils without chopping them.
Drop the crushed garlic and rosemary into a clean bottle that has a tight-fitting cap, and add the strip of lemon peel.
Pour in the olive oil and the lemon juice. Screw the cap on firmly and shake the bottle hard until the oil and juice are well mixed.
Store the bottle in the refrigerator and use the dressing within one week.
Shake the bottle again just before serving, since the oil and juice will separate as they sit. Drizzle it over steamed vegetables, seafood, pasta, potato salad or other salads.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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