Ladolemono translates roughly into “lemon olive oil” which are the two main ingredients of this bright, light and super flavorful salad dressing. It takes just a few minutes to whip up and really packs a flavor punch.
- 1 c. extra-virgin olive oil
- ½ c. lemon juice, preferably freshly squeezed
- ½ c. Parmesan cheese, optional
- 1 T. red wine vinegar (or distilled white vinegar)
- 1 tsp. Greek oregano
- 1 tsp. minced garlic
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. thyme
Combine the lemon juice, oregano, garlic, salt, pepper, and thyme together in a bowl. Slowly whisk in the olive oil and continue to whisk until well blended. Serve immediately or it can be stored in a covered jar for up to 10 days. If using the Parmesan, stir in right before serving.
Another way to serve this dressing is to add 3-4 ice cubes into the jarred dressing. Put the lid on and shake vigorously for a few minutes. This will cause the dressing to emulsify and become creamy. Just remove the ice cubes before serving. So yummy!
This dressing goes surprisingly well on a classic wedge salad.
This dressing is not only for salads. Use it on any kind of seafood such as shrimp.
Or use it marinate asparagus.
Or on some chicken.
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