I use this as a staple when I cook. It can be used as a salad dressing or marinade for fish dishes.
Ingredients
Olive Oil - I use cold first pressed olive oil. After you taste several brands you will notice subtle differences and then choose a favorite. All of my favorites tend towards already having a natural slight lemony taste.
Lemon - I love using Myer lemons for their sweeter taste. The skin is so thin that you can eat a Myer lemon like an apple. You can use any lemon you like however. Sometimes I might add a squeeze of orange or blood orange.
Salt - I like flaky sea salt but have been playing with some of the new salts like Himalayan pink salt. In a pinch any salt will do, but I am always looking for textures.
In a Bowl
Add lemon and olive oil. Vary the ratio according to your usage. Slightly more olive oil make a great salad dressing since the lemon will be strong. For a marinade you may want a thinner more citrusy mix. Add a teaspoon or so of salt. With a fork mix the ingredients until it turns cloudy and uniform.
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