When I served our salad last night, I was a little apprehensive. Shawn isn’t a big fan of lemon so I wasn’t sure he’d even try this dressing. But he tasted it on one piece of lettuce and then dressed his whole salad with it. “Rosemary is really the star,” he remarked … and it is.
My whole family adores rosemary. The woody herb, with its pine-like needles, grows outside our front door in the summer time. I love being able to send the kids or Shawn out for a fresh, just-picked snippet. It was only natural that when I wanted to make a new dressing the other day, I would turn to rosemary.
Lemon and rosemary are a natural fit for each other, making a tart-bright dressing that holds its own against sharp ingredients. Shawn suggests grating some sharp provolone over a salad with this dressing. This would also be fab with feta, Kalamata olives and cucumbers on a bed of romaine.
I made this in my mortar and pestle, but if you don’t have one, it could be made in a mini food processor too. Just be sure to blend the rosemary, garlic and salt well before adding the lemon juice and oil. You may also want to pre-mince the rosemary, if you do it that way, to ensure that it gets sufficiently broken down.
Do you make your own salad dressing? What’s your favorite blend?
- 1 clove garlic, peeled
- 2 sprigs rosemary, stems removed
- ½ tsp sea salt
- 1 lemon, juiced
- ¼ cup olive oil
- Add garlic, rosemary and sea salt to the bowl of the mortar. Use the pestle to mash to a paste.
- Add the lemon juice in a fine drizzle, stirring and mashing during the addition. Add the olive oil, stirring and mashing during the addition.
- Transfer to an airtight container and use within a few days
- Instead of discarding the lemon peel, freeze it for future use (it can be zested from frozen!)
- Mash the rosemary well, so that it breaks down into fine pieces.