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 | 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 |
| |  | | Matti Crocker (left) and Rob making salad dressing, February 2006. |
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| Method |  |
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.
Recent revised version of Mac's salad dressing with precise quantities and instructions.
Salad Dressing
5 sprigs fresh oregano
5 sprigs fresh thyme
1 sprig fresh rosemary
zest of a lemon
2 teaspoons grated garlic
2 teaspoons grated ginger
350 ml olive oil
1 heaped tablespoon salt
1 tablespoon sherry vinegar
200 ml lemon juice
450 ml cold water
Remove the leaves of the herbs from their woody stalks. Combine the lemon zest, herbs, garlic and ginger with oil in a blender. Blend for 15 seconds until herbs are chopped.
Add salt, vinegar and lemon juice then blend again for 15 seconds.
Add water and blend again for 15 seconds. Adjust water, salt and lemon juice to taste. Store in a bottle in a cool place. Makes 1 litre.
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