Lebanese salad dressing
Light, tangy, and perfectly balanced, it's a staple of Lebanese cuisine that's both healthy and full of flavor. This dressing combines lemon juice, extra virgin olive oil, and garlic with warm sumac spice.
Nutrition
Calories: 80kcalCarbohydrates: 1gFat: 9gSaturated Fat: 1.2gSugar: 0.5g
Ingredients
- 1/4 cup fresh lemon juice about 1 large lemon
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard optional
- 1 teaspoon maple syrup (or honey) optional, for sweetness
- Salt and pepper to taste
- 1 tablespoon fresh parsley finely chopped (optional)
- 1 tablespoon fresh mint finely chopped (or sumac for a tangy note)
Instructions
- In a bowl, whisk together the lemon juice, minced garlic, and Dijon mustard (if using).
- Slowly drizzle in the olive oil while whisking continuously until the mixture is well combined and emulsified.
- Stir in the honey or maple syrup if you prefer a touch of sweetness.
- Season with salt and pepper to taste.
- If desired, add the chopped parsley and mint for extra freshness and flavor. (Or use sumac for a tangy note)
- Serve immediately or refrigerate in an airtight container for up to a week.
Notes
- 1/2 cup of dressing is enough for about 4-6 servings (depending on how much dressing you like on your salad).
- Keep in an airtight container in the refrigerator for up to a week. If the olive oil solidifies when chilled, let it sit at room temperature until it liquefies again before use.
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