Lemon Chive Dressing
Course: SaladsCuisine: AmericanDifficulty: Easy
Servings
servings
4
Ingredients
2 lemons
2 garlic cloves
1 tbsp honey
2 tsp dijon mustard
3/4 cup (6 oz.) Extra virgin olive oil
Kosher salt
freshly cracked black pepper
2 tbsp sliced chives
Directions
- Using a microplane grater, remove the zest from both lemons and set aside. Juice both of the lemons into your immersion blender carafe or other preferred receptacle, such as a mason jar or deli container. Add half of the lemon zest into the carafe with the lemon juice.
- Add the garlic, honey and dijon mustard to the lemon juice and blend. With the blender running, drizzle in olive oil slowly and blend. Stir in the chives. Season to taste with Kosher salt and black pepper.
Equipment
Braun Immersion BlenderBuy Now!- THE ORIGINAL MICROPLANE GRATER/ZESTERLINK TO MICROPLANE GRATER
Notes
- You can also use a “bullet style” blender to make this dressing, but the dressing won’t stay emulsified for long. Adding the oil in a slow steady stream will ensure that the dressing stays emulsified for hours if not days.
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Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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