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?
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Meal Plan for the Week of May 24 | Sarah’s Cucina Bella :: Family Food | May 23, 2010
- Rosemary Lemon Salad Dressing « Our Life in Food | July 14, 2011