Salads and Salad Dressings
by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application
Sometimes the simplest recipes are the best.
Prep time: 5 min.
2/3 olive oil
1 large lemon (1/3 cup juice)
salt and freshly ground black pepper to taste
small jar with lid
Pour olive oil into jar. Squeeze enough lemon to produce 1/3 cup lemon juice. Add to olive oil. Cover jar and shake vigorously.
Taste. Season with salt and pepper. This dressing is great over salad, vegetables or grilled fish.
Yield: 1 cup
Note: Grate a little lemon rind into the jar before squeezing the lemon if you like a stronger lemon flavor.
Recipes: Salads, Salad Dressing, Vinaigrette, Lemon, Parve, KosherAdd a comment