Wednesday, June 8, 2022

Homemade Lemon Vinaigrette aka Ladolemono

        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.


 

If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post! Also, please leave me a comment and let me know you were here!  I love to hear from my readers. 

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