Eats: Lemon and Olive Oil Dressing11:05 AM
Summer means switching up my lunches from soups to salads, which also means having tasty salad dressings on hand, because people who don't put dressing on their salads are freaks. Lately I have been all about making our own dressings, and because I am more of a fan of thinner, oily dressings as opposed to the thicker, creamy ones, keeping giant bottles of extra virgin olive oil on hand is a must (thanks Costco!). Lemon dressing has been a great choice so far this summer, because I have been putting fruit in my salad, and the extra citrus flavor has been awesome.
Extra virgin olive oil
Garlic, I use a lot (about 8 cloves) but you can tone it down a bit if you want.
Squeeze the lemons into a blender, making sure to get all of those seeds out, because leaving them in would be bad. I tend to make my dressing 1 part lemon juice, 2 parts EVOO, so it really depends on how much you would like to make. Add in the oil, it will separate, so you will have a good idea of how much the ratio is. Next, peel, and chop garlic, and add pepper to taste. Blend well, then put it in a jar.
You will have to shake it up before using it, again, as it will separate, but it quickly mixes back together.
This is good shit, I promise :)