Sunday, January 06, 2013

Lemon Salad Dressing

Making it today for the second time.  The first time it was really garlicky, lemony delicious.  Here's hoping we can repeat.

1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed lemon juice*
1/2 teaspoon Dijon-style mustard
3/4 teaspoon fresh thyme leaves, chopped (I used dried, but reduced the amount)
1 clove garlic, minced (more, if you like, of course)
3/4 teaspoon coarse salt
Pinch coarsely-ground black pepper


No comments: