Speaking of salads and homemade vinaigrettes, this is a dressing recipe you want to make. Romano Rosemary Lemon Vinaigrette is a tangy but light vinaigrette. Fresh lemon juice (that’s key!) combines with earthy rosemary, sharp Romano cheese and smooth olive oil for a perfect springy dressing for all your salads. Making it is simple — just combine the ingredients in a bowl and whisk them together. It takes mere minutes. It’s fabulous served on fresh, hearty salads, like this take on a chef’s salad with diced ham, diced cheddar and hard-cooked egg. It would also be lovely on a spinach salad or a nice tossed salad. Recently I was asked to be a blog ambassador for Pompeian, makers of oils and vinagers. I cook almost exclusively with olive oil, and love Pompeian’s extra virgin olive oil, so I said absolutely. And this month, I got to try one of the varieties in the Pompeian Varietals Collection, which are special extra virgin olive oils. The mild Arbequina variety was perfect in this recipe. What’s interesting about this collection is that these are single-variety olive oils meaning that the olives are all of the same variety. You can learn about the oil’s trip from olive to bottle too (so fun!) at www.Pompeian.com/TreeToBottle. There are three varieties available in the Pompeian Varietals Collection:
- Arbequina – a mild-bodied extra virgin olive oil with a round taste of mature fruitiness and a delicate sweetness of almonds, ideal for fish and vegetables
- Koroneiki – a full-bodied extra virgin olive oil with robust fruitiness and a sensation of fresh cut grass leading to a peppery finish, perfect for soups and salads
- Picholine – a medium-bodied extra virgin olive oil with a green fruitiness, hints of herbs and a pleasing balance of bitterness, great for meats and sauces
- Juice of 1 lemon
- 1/4 cup Pompeian Varietals Collection Arbequina extra virgin olive oil
- 1 tbsp freshly grated romano cheese
- 1 tsp fleur de sel
- 1/2 tsp dried rosemary
- In a small mixing bowl, whisk together all ingredients until well combined. It should be cloudy in appearance. Spoon over salads. Leftovers can be stored in an airtight container in the fridge for up to five days.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.