My absolute favorite salad dressing is so simple, but so delicious. I came upon it when I subscribed to Blue Apron, and have been making it ever since. It is deceptively simple, but the depth of flavor and – let’s face it – cheese make it a winning addition to any meal. I also love it for when I make salad as a meal – just add a little veggies and some protein – and voila! – you have a meal in a bowl.
This works great on any lettuce – romaine, iceberg, etc. But my absolute favorite is a perfectly dressed arugula salad. If you want an easy topping to a salad for an elegant dinner party or a quick summer meal, you need to have this dressing in your bag of tricks.
Lemon Salad Dressing
- 1 lemon – quartered and seeds removed
- 1 TBS grated Pecorino Romano, Parmesan or similar cheese
- 2 TBS Olive Oil
- Salt and Pepper to taste
Squeeze lemon juice into a small bowl. Whisk in cheese, salt and pepper to taste. Stream in olive oil while whisking, continue whisking until incorporated and frothy.
This should dress 5 oz of salad. To ensure that you don’t put too much dressing, pour in half, toss, then add until you feel like it is lightly coated but not soggy. Make sure to season with salt and pepper, then toss again.
It is a bright beginning to any meal. I love it with a great, hearty pasta just as much as a perfect barbeque meal. If you want an understated but elegant start, it is a perfect accompaniment to a steak dinner. And of course, it is awesome when your salad is the main course – grilled chicken, salmon or tofu and a few crisp veggies can make it a hearty meal.