![](../00_graphics/bullet.gif) | juice of 4-5 lemons | ![](../00_graphics/bullet.gif) |
zest of half a lemon | ![](../00_graphics/bullet.gif) |
2 cups olive oil | ![](../00_graphics/bullet.gif) |
3 cloves of garlic, crushed | ![](../00_graphics/bullet.gif) |
1 tablespoon ginger, grated | ![](../00_graphics/bullet.gif) |
a splash of red or white wine vinegar | ![](../00_graphics/bullet.gif) |
4 or 5 sprigs each of oregano and thyme | ![](../00_graphics/bullet.gif) |
1 sprig rosemary | ![](../00_graphics/bullet.gif) |
salt, a tablespoon or more to taste | ![](../00_graphics/bullet.gif) |
cold water, as much as it takes, about 1-2 cups |
| ![](../00_graphics/spacer.gif) | ![glenbuck kitchen](../_dbase_upl/making_dressing_2.jpg) | ![](../00_graphics/spacer.gif) | Matti Crocker (left) and Rob making salad dressing, February 2006. |
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