Wednesday, August 18, 2010

Recipe of the week: Lemon garlic dressing

I've been making this recipe for years. It tastes a lot like Caesar dressing but doesn't have raw eggs or anchovies in it. You can make it up and leave in the the refrigerator for up to a week. I usually make it several hours before I'm going to use it, so the flavors have time to develop. You can also use it as a marinade for chicken or fish. Let me know what you think. A Votre Sante!


Lemon garlic dressing

Juice of 1 large lemon (homegrown if you can get it)
2 cloves of garlic, crushed
1 tea sea salt
1/2 tea black pepper (freshly ground if possible)
1/2 to 3/4 cup safflower oil (Or 1/2 safflower 1/2 olive)

Combine lemon juice, garlic, salt and pepper. Beating continuously with a fork, slowly add the vegetable oil in a stream. Let stand until ready to serve. (A little goes a long way)