The Olive and the Caper: Adventures in Greek Cooking
Oil and Lemon Greek Salad Dressing
Page 190
Cuisine: Greek | Course Type: Salad Dressings
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Recipe Reviews
Zosia from Toronto, ON
This dressing is all about the olive oil so do use the best you have. With just a hint of lemon and honey (the honey is one of the optional add-ins), it brightened the flavour of the roasted simple asparagus salad I served with this shrimp dish.
(edited 26th March 2013) (0) comment (0) useful
Peckish Sister from Central, FL
I did not notice the add-ins for this simple dressing. I did use fresh Eureka Cook lemon juice whisked with the olive oil and salt. It gave a fresh bright lemony taste to the single vegetable cabbage salad. I do think Greek oregano would be a great addition. The special Greek oregano I picked up has more seeds in it than leaves.
southerncooker from Boomer, NC
This was a simple dressing of oil, lemon juice and a pinch of salt. Quiet good on the cabbage I choose for my single vegetable salad from page 189. There was a list of dressing add-ins on the next page but I didn't choose any of them this time. I agree with the author that the oil and lemon dressing does not keep overnight since I had a little of the cabbage salad with the dressing on it left over and put it in the fridge. It wasn't nearly as good the next day.
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