Middle Eastern Lemon Dressing for Salads
This is the way I learned to make salad dressing in the Middle East, where, because of Islamic prohibitions, wine vinegar is not much used. It's the best dressing I know of. This will make enough for a green salad for four.
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- 1/2 small garlic clove, finely minced
- 1 scant teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
Combine the garlic and salt in a salad bowl. Using the back of a soupspoon, crush the garlic and salt to a paste. Stir in the olive oil and lemon juice; taste and adjust the seasoning. Pile the salad ingredients on top and mix with the dressing just before serving.
Makes about 1/4 cup, enough for a salad for 4.
From "The Essential Mediterranean" by Nancy Harmon Jenkins
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