This tart, bold salad dressing adds sunny flavor to salads that include self-confident greens, such as arugula, mizuna, or kale. It’s ideal for a traditional Greek salad or try using it as a marinade for chicken or fish.
Ingredients
⅔ cup neutral oil (or a mix of half olive oil, half neutral oil)
Put all the ingredients, except the minced lemon peel, into a jar. Whiz with an immersion blender until the dressing is emulsified and creamy. Stir in the minced peel.
Store tightly covered in the fridge for up to a week
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