12 June, 2013
Lemon Salad Dressing
This simple dressing is used on almost all salads, cooked vegetables (artichokes, palmito, asparagus, mushrooms, coli flower, broccoli, etc.), shrimps, fish, grilled chicken, many legume dishes (beans or chickpeas) and even hummus! Yes, that’s right! Apart from the main ingredient–the chickpea purée–the remaining ingredients are the components of this dressing! It’s the same for the Baba Ghannouj (eggplant spread) and many other dishes. We call it ”tetbili” or “mtaball”, which means that we enhance the meal with lemon, garlic and oil. So this dressing can be added to anything! Its flavor? Tangy, zesty and garlicky, with the delicious strong taste of extra virgin olive oil. It is absolutely delicious!
Original recipe makes 1 cup and can be stored in the refrigerator for up to one week but tastes much better when freshly made.
- 1/2 cup of fresh lemon juice
- 1/2 cup of extra-virgin olive oil
- 3 cloves of crushed garlic
- 1 teaspoon of salt
- ground black pepper to taste (optional)
In a medium bowl, whisk together all the ingredients.