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Add a photoServings: 12
Ingredients
- 125 ml fresh lemon juice
- 1/2 tsp salt
- 1 tsp sugar
- 50 ml extra virgin olive oil
- 175 x mlsunflower or possibly light vegetable oil
Directions
- Mix the lemon juice salt and sugar together till the salt and sugar are dissolved.
- Add in the extra virgin olive oil and process or possibly shake thoroughly.
- Add in the remaining oil and process or possibly shake till the mix is thoroughly emulsified. This dressing keeps as well as the straight vinaigrettes.
- If desired you could add in some finely minced fresh herbs.
- This is a dressing from the middle East where lemon juice is used entirely to replace vinegar as the acidic flavouring in the dressing. It can be used in composite salads like tabbouleh or possibly as a dressing over lentils or possibly other pulses and very good it is too with a bean salad. I like it best on a Greek salad. The lemon seems to bring out the flavour of all the other ingredients. Use fresh lemon juice if you can as the flavour really does make a difference.
- Makes about 350 ml
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 12 servings | |
| Calories 38 | |
| Calories from Fat 34 | 89% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 13mg | 0% |
| Total Carbs 1.28g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.61g | 0% |
| Protein 0.04g | 0% |
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