Lemon Oregano Dressing
With bright, fresh lemon flavor, this Lemon Oregano Dressing is delicious on just about any salad but it's also wonderful on grilled chicken, shrimp and pork, roasted veggies, steamed potatoes... you name it!
Calories:
Ingredients
- 1 medium organic lemon washed well and dried
- 4 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 2 medium cloves garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup extra virgin olive oil
- ¼ cup fresh oregano leaves* packed
Instructions
- Cut both ends off of lemon and discard. Thinly slice lemon, discarding seeds as you go. Stack a few slices on top of each other and chop fairly fine. I start out by thinly slicing the slices in one direction and then do the same thing in the opposite direction. After that I keep the tip of the knife on the cutting board and place the fingers of one hand on top of the knife. Holding the handle with the other hand, I just keep rocking the knife through the lemon until it is fairly finely chopped. You want the pieces pretty small, but keep some texture. (See picture in post.)
- Place chopped lemon and all other ingredients except oregano in a small jar with a tight fitting lid and shake, shake, shake!
- Chop oregano fairly fine and add to dressing before serving.**
Notes
Adapted from Whole Lemon Thyme Dressing and Bon Appetit
* I recommend organic lemons, since you're using the entire lemon.
** If I’m not serving the dressing right away, I like to wait to add the oregano till just before serving as it gets darker in color as it sits in the dressing. It still tastes great but isn’t quite as pretty.
* I recommend organic lemons, since you're using the entire lemon.
** If I’m not serving the dressing right away, I like to wait to add the oregano till just before serving as it gets darker in color as it sits in the dressing. It still tastes great but isn’t quite as pretty.