My Signature Salad Dressing

Lemon-Garlic Salad Dressing

(No emulsifier, so shake or stir well before each serving. Does help if you mix it in order, tho.)


I do this in the food processor.

• 4 cloves, Garlic

Mince
 

• 1/3 C. Lemon Juice
• 1/4 tsp dried Basil
• 1/2 tsp dried Parsley

Fresh basil and parsley would be lovely, I'm sure.

• pinch or two of Sea Salt

(really, my smallest measuring spoon, 1/8 tsp, would be too much).

Mix/Pulse

• 2/3 C. Olive Oil

Mix/Pulse

Use to dress lettuce salads, pasta salads, rice salads, etc.

Refrigerate leftovers/planned-overs, but plan to bring dressing room temperature before serving (so your olive oil won't be solid). 

I've made Lemon-Garlic Salad Dressing for years, just by sight, but this is what I wrote in my notebook when I made it 4-29-2011

Summertime Lemon-Garlic Salad Dressing

• 4 Garlic Cloves
• 1 C Olive Oil
• 1 (large) Lemon
• 1/4 C (about, or one small handful) Fresh Basil 
• 1/4 tsp Sea Salt

In a food processor, mince the garlic. Scrape down the sides of the bowl, and add the olive oil. Squeeze the lemon into the bowl. Add the basil and the salt, and process the dressing.

Serve immediately. I pour it into a jar to make serving easier, and I shake the jar as necessary because Lemon-Garlic Dressing does separate early, and often.

Refrigerate any leftovers (and they may need to be brought to room temperature before serving because the olive oil may solidify).

Lemon-Garlic Dressing is also a wonderful dressing for pasta salad.

Serves 8, or more, easily (just to give you an idea of the amount of dressing it makes).