LEMON GARLIC SALAD DRESSING (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Peel and mince the garlic (you can use a garlic press if you like; presses tend to bring out the bitterness in garlic, but some people don't seem to notice it).
- If you're making a salad in the next few hours, put the garlic in a large salad bowl. (If you're making the dressing ahead of time, put the garlic in a sealable jar.)
- Add the lemon juice, lemon zest, salt, pepper, and mustard. Whisk to combine everything (or seal and shake the jar).
- Whisk in the olive oil (or, again, seal the jar and shake it vigorously).
- 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 kick, too.
- Use the vinaigrette-style dressing immediately. If you've made the dressing in the salad bowl, just add the greens to that big bowl and toss.
Nutrition Facts : Calories 131 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 366 mg, Sugar 0 g, Fat 14 g, ServingSize 2 Ounces Sauce (3 Servings), UnsaturatedFat 0 g
MAKE-YOUR-OWN SALAD WITH LEMON GARLIC DRESSING
Categories Salad Fish Leafy Green Vegetable Low/No Sugar Gourmet
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Make dressing:
- Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
- Cut 1-inch flowerets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day ahead and chilled in airtight containers.)
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
- Peel carrots and with a mandoline or other manual slicer or in a food processor finely shred. Halve onion lengthwise and slice very thin crosswise.
- Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.
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