Lemons and Olives - image by Lisa Missenda

Lemon Positano Salad Dressing

(a taste of the Mediterranean)
By Eric Cohen and Marybeth Missenda

¼ cup extra virgin olive oil (freshly imported from Italy)
1/8 cup fresh lemon juice
2 tablespoon Red wine vinegar
½ teaspoon of Yellow mustard
2 teaspoon of grade B maple syrup
1 teaspoon fresh rosemary (chopped fine)
1 teaspoon fresh sage (chopped fine)
½ teaspoon fresh garlic (chopped fine)
1/8 teaspoon Kelp flakes
1 pinch of wasabi or cayenne pepper
Salt and pepper to taste

-Add rosemary, sage and garlic to olive oil and let sit for at least 30 minutes or overnight.
– Mix lemon juice, red wine vinegar, yellow mustard, maple syrup, kelp flakes, and cayenne pepper.
– Whisk together the oil and vinegar mixtures until emulsified.

Ideal served with a green salad or as a marinade for fish.

Makes about ½ cup of dressing

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