Category: Lemon

Lemon Casesar Dressing

Lemon, Salad

The New Basics

  • 1 t. grated lemon zest
  • 3 T. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 t. white wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1 t. coarsely ground black pepper
  • ½ t. salt

Combine the lemon zest, juice, garlic, and vinegar in a small bowl, and whisk well.  Slowly add the olive oil, whisking constantly until smooth.  Add the pepper and salt.

Makes 1 cup

Creamy Garlic Dressing

Basil, Garlic, Lemon, Parmesan, Parsley, Salad

Moosewood Cooks at Home

This is really quick and tastes great.

  • 3 garlic cloves, minced or pressed
  • ¾ cup vegetable oil
  • ¼ cup red wine vinegar
  • 1 T. chopped fresh basil, (or 1 t. dried)
  • 1 t. salt
  • 1 T. grated Parmesan cheese
  • ½ t. coarsely ground black pepper
  • ½ cup milk (whole, 2%, or skim)

Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds.  With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth.  Covered and refrigerated, this dressing will keep for a week.

Variations:

  • add ½ t. of hone or sugar to offset the tartness of the vinegar
  • add 1 t. fresh lemon juice for extra tartness
  • add 1 T. of minced fresh parsley for flecks of color without altering the flavor.

Couscous with Artichoke Hearts

Artichoke, Coucous, Lemon

Moosewood Cooks at Home

  • 1 cup water
  • 1 ½ cups quick-cooking couscous
  • 1 T. olive oil
  • 1 t. salt
  • 5 artichoke hearts, cut into eighths (14-oz can)
  • ½ cup minced scallions
  • 1 large garlic clove, minced or pressed
  • 1 cup chopped fresh parsley
  • 1 – 2 T. chopped fresh dill (1 t. dried)
  • 1 T. chopped fresh mint and/or tarragon
  • 3 T. olive oil
  • juice of ½ lemon (or more to taste)
  • ½ cup chopped toasted walnuts
  • salt and ground black pepper to taste

Bring the water to a boil.  Place the couscous in a large heatproof bowl, and cover with the boiling water.  Using a fork, stir in the olive oil and salt.  Cover, and set aside for about 5 minutes.

Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mind and/or tarragon into the cooked couscous.  Stir in the oil, lemon juice, and walnuts.  Add salt and pepper to taste.

Serve plain or on a bed of fresh greens, either at room temperature or chilled.