Lemon Rosemary Vinaigrette Recipe

Lemon Rosemary Vinaigrette

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.

Making Lemon Rosemary Vinaigrette

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?

Lemon Rosemary Vinaigrette Recipe
 
Prep time
Total time
 
Serves: ½ cup
Ingredients
  • 1 clove garlic, peeled
  • 2 sprigs rosemary, stems removed
  • ½ tsp sea salt
  • 1 lemon, juiced
  • ¼ cup olive oil
Instructions
  1. Add garlic, rosemary and sea salt to the bowl of the mortar. Use the pestle to mash to a paste.
  2. Add the lemon juice in a fine drizzle, stirring and mashing during the addition. Add the olive oil, stirring and mashing during the addition.
  3. Transfer to an airtight container and use within a few days
Notes
- This yields enough to dress four salads with 2 tbsp dressing each.
- 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.

 

Add the lemon juice in a fine drizzle, stirring and mashing during the addition. Add the olive oil, stirring and mashing during the addition.

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