Garlic-infused lemon salad dressing is robust and excellent for any bold salad. The strong flavor balances nicely against the light texture of this dressing.
1/2 cup olive oil
5 garlic cloves, finely minced
1/8 cup or 2 Tbsp Parmesan Reggiani, finely grated
1/3 cup lemon juice, fresh squeezed from 1 -3 lemons
Salt and pepper
Finely mince garlic. The garlic should be fine enough it blends into the dressing. If desired, use a garlic press to crush garlic prior to mincing to achieve a fine texture.
Squeeze juice from lemons to get 1/3 cup. The amount of juice and acidity will vary. Taste the lemon juice to determine if slightly more or less lemon juice will be needed. For highly acidic lemons, add part of the lemon juice at the beginning to make dressing. Add the remainder to get desired lemon flavor.
Place oil and lemon juice in a salad dressing shaker or bowl where dressing can be whisked.
Add minced garlic and cheese.
Add pinch of salt and ground black pepper. Shake or whisk dressing until well mixed — if not, the garlic and cheese may settle as seen in the picture below.
Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping.
I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.
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