Best Lemon Pepper Dressing Recipes

SALT AND PEPPER ROAST CHICKEN WITH LEMON DRESSING

Steps:

• For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour.
• For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing.
• Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.

ARUGULA SALAD WITH LEMON-PEPPER DRESSING

Steps:

• Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.

LEMON PEPPER DRESSING

Steps:

• Whisk together zest, juice, mustard, pepper, sugar, and salt until sugar and salt are dissolved. Add oil in a slow stream, whisking until emulsified.

LEMON PEPPER DRESSING

Steps:

• Whisk together zest, juice, mustard, pepper, sugar, and salt together until sugar and salt have dissovled.
• Add oil in a slow stream, whisking until emulsified, 2-3 minute.

COWBOY FLATBREAD TOPPED WITH ARUGULA SALAD AND LEMON-PEPPER DRESSING

Steps:

• Mix first 7 ingredients in bowl. Rub in butter with fingers until mixture resembles coarse meal. Mix in cheeses. Using fork, mix in 2/3 cup water and vinegar until moist dough forms. Cover; chill 1 hour.
• Preheat oven to 375°F. Gently knead dough on floured surface until smooth, about 10 turns. Divide into 4 pieces. Roll out each piece to 9-inch round. Spray small ovenproof skillet or 8-inch-diameter cake pan with vegetable oil spray. Place 1 dough round into bottom and 1/2 inch up sides of skillet. Bake until light golden, about 20 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 4 hours ahead. Cover loosely with foil. Rewarm uncovered in 350°F. oven for 5 minutes.) Top with Arugula Salad. Cut into wedges.

LEMON PEPPER DRESSING

Steps:

• Whisk together zest, juice, mustard, pepper, sugar, and salt until sugar and salt are dissolved. Add oil in a slow stream, whisking until emulsified.

LEMON & MARJORAM SARDINES WITH WALNUT & PEPPER DRESSING

Steps:

• You can use the walnuts as they are or activate them - this makes them easier to digest. If you're activating them, pour cold water over the walnuts, add a squeeze of lemon, then leave to soak overnight at room temperature. Drain and rinse.
• Finely grate the garlic and set aside for 10 mins to allow the enzymes to activate. Open up the sardines and smear the flesh with half the garlic. Grate over the lemon zest (reserving a little to serve) and season with black pepper. Scatter over half the marjoram or oregano, then close the sardines again.
• Put the walnuts, remaining herbs and the peppers in a bowl. Season, then blitz to a rough purée with a blender. Add the remaining garlic and a generous squeeze of lemon from one half, and blitz again.
• Heat a drop of oil in a large non-stick frying pan and quickly wilt the spinach, then set aside. Wipe out the pan, then heat a little more oil and cook the sardines for 2 mins each side. Arrange the spinach on two plates and top with the sardines, scatter over the pomegranate seeds, then top with the dressing. Sprinkle over the reserved lemon zest and a few herb leaves, then serve with the remaining half of the lemon, cut into wedges.