I moved to California in the early eighties and back then everybody around me was using bottled salad dressing with names like Ranch, Thousand Islands, French; that was bewildering to me; I did not understand why someone would buy a bottle of these rich concoctions when it was so easy to whip up a salad dressing at home.
I never adopted this custom and stuck with my Lebanese dressing of fresh lemon juice, a smidgeon of fresh mashed garlic and lots of olive oil, even though at the beginning the only olive oil I could find in Southern California’s supermarkets was Progresso, imported from Italy.
A lot has changed in the last thirty years and now the array of salad dressings has multiplied thousand-fold and hardly anybody I know uses strictly Ranch or Thousand Island or the one strangely called French Dressing; or do they?
What do you use? Do you make your own?
Here is mine. Time used is less than what it would take me to find a bottle in the supermarket, throw it in the cart, wait in line at the checkout stand and pay for it. It takes 56 seconds (or less) to make. It is used oneverything, cold and warm salads alike.
Lebanese Salad dressing:
Olive oil, fresh lemon juice and a smidgeon of mashed garlic.
- 1 clove of garlic, chopped and mashed with salt
- 1/2 large lemon, squeezed
- 1/3 cup of extra-virgin olive oil
- salt, to taste
- sprinkle of dried mint (optional)
- Peel and dice the clove of garlic, 10 seconds
- Mash the clove of garlic with a pinch of salt in a mortar, 25 seconds
- Transfer to a small bowl; squeeze half of a lemon over the garlic, 6 seconds
- Add the olive oil and whip the mixture, 11 seconds
- Add a dash of dried mint if desired, 4 seconds
TOTAL: 56 seconds
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