Lemon and parsley bring a lot of zing to plain lettuce, but it's delicious on salads made of other vegetables too.
Note that this recipe makes enough vinaigrette-style dressing for 4 to 6 cups of lettuce or other salad greens. Feel free to double, triple, or even quadruple it for larger salads or to have some on hand for salads over a few days.
- Optional: 1/4 preserved lemon peel
- 1/2 cup parsley (fresh minced)
- 2 to 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon lemon zest
- Optional: 1 small clove garlic (minced)
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel.
- Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too.
- Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).
Makes Lemon Parsley Salad Dressing for 1 large salad.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||3 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||3 g|