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Salad Dressing



juice of 4-5 lemons
zest of half a lemon
2 cups olive oil
3 cloves of garlic, crushed
1 tablespoon ginger, grated
a splash of red or white wine vinegar
4 or 5 sprigs each of oregano and thyme
1 sprig rosemary
salt, a tablespoon or more to taste
cold water, as much as it takes, about 1-2 cups

glenbuck kitchen
Matti Crocker (left) and Rob making salad dressing, February 2006.
MethodBack to top

Combine the zest, herbs, garlic and ginger with oil in a blender. Blend until herbs are chopped. Add salt then a splash of vinegar. Double the volume of the lemon juice with cold water. Drizzle the water and lemon mix in a bit at a time until the mixture is quite light and tastes right. Adjust lemon or water and salt.