Recipe Information
- Yield: Makes approximately 1/3 cup (3 fl. Oz/ 80ml)
This dressing is good on cooked vegetables such as potatoes, carrots, zucchini or fennel. Vary the herbs to create different flavor combinations. For example, use thyme, oregano and mint for a true Mediterranean taste. Minced fennel seeds are also an interesting addition. Fresh herbs are preferable, as their aroma is stronger. However, dried herb s can be used, halving the quantities.
Ingredients
Filling
- Salt
- 1 Tbs. fresh lemon juice
- 2 tablespoons fresh lemon juice
- ¼ cup (2 fl. Oz/ 60 ml) extra-virgin olive oil
- l 1 tsp. minced fresh parsley
- 1 tsp. minced fresh tarragon
- 1 tsp. minced fresh chives
Directions
- Add salt (to your taste) in a small bowl.
- Add the lemon juice and stir with a fork until completely dissolved.
- Add the oil and stir vigorously until well blended, then stir in the herbs and mix well.
