Best Lemon Rosemary Dressing Recipes

LEMON ROSEMARY DRESSING

Steps:

• Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
• Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
• Pour in the oil and the lemon juice and cap tightly. Shake well.
• This dressing will keep for a week in the refrigerator. Shake well before serving.
• 12-1 tbsp servings.

NAPA CUCUMBER SALAD WITH LEMON ROSEMARY DRESSING

Steps:

• Toss the vegetables and fruit together in a large salad bowl until well mixed.
• Beat the dressing together well with a fork or a whisk and pour over the salad.
• Allow to stand in the fridge for 1 hour.
• Toss again to blend flavors well.
• Garnish with walnut halves, dried cranberries, and a sprig of fresh rosemary if desired.
• Note: English cukes and Armenian cukes are longer than standard slicers as well as completely free of bitterness. If you have neither you can substitute ordinary slicing cucumbers that have been peeled and, if necessary, seeded. You'll need about 2-3 cups.
• Note: The 'Zaar database has several recipes for crème fraiche substitutes. Otherwise try substituting plain yogurt, buttermilk, or mayonnaise after the contest.

SPRING LEMON AND ROSEMARY DRESSING

Steps:

• 1. In a medium pot, combine over low heat the olive oil and rosemary. Heat the oil to just short of bubbling. Remove from heat and set aside for at least 60 minutes. 2. Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper, lemon zest and a tablespoon of lemon juice. 3. Begin whisking on slow setting. Slowly drizzle in about one-fourth cup of the olive oil. Whisk in two tablespoons of the lemon juice. Repeat, alternating oil and lemon juice (taste for balance as you go along). 4. When the olive oil and lemon juice are exhausted, drizzle in the canola oil, cutting it with a little red wine vinegar if more acid is needed. Taste for seasonings. 5. Use a funnel to transfer contents to a standard 750-milliliter bottle (or a Mason jar). Be sure to scrape in everything from the bottom of the bowl. Seal securely. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using. Shake well. Store in an airtight jar for a month.

ROSEMARY AND LEMON CHICKEN WITH MINT DRESSING

Steps:

• Place rosemary, garlic and salt in a mortar and pestle and crush well (or combine in a food processor and pulse until roughly chopped). Transfer to a non-metal bowl and add oil, chilli and lemon juice. Mix well.
• Add chicken to marinade, cover and chill a minimum of 1 hour or overnight.
• Cook on greased rack over hot coals or gas barbecue grill on high, 10-15 minutes, turning once and basting with marinade every so often.
• For mint dressing, whisk mustard, lemon juice, olive oil, and mint leaves in small bowl until well combined. Serve drizzled over chicken (and accompanying vegetables, if desired).