I use this dressing a lot; it serves as a sauce, a dressing and equally well as a marinade. I love it with fish, roast chicken, over asparagus and I have even tossed it through some pasta.
With autumn flapping around our heals it is a good time to increase the intake of Vitamin C. This dressing goes a long way toward ensuring I do and becomes a firm staple in my kitchen throughout the winter season. The dressing keeps well for about a week in the fridge.
250 ml fruity extra virgin olive oil
Juice of 2 large lemons
A good handful of fresh flat leaf parsley, finely chopped
2-3 garlic cloves finely chopped
1 tsp. dried oregano
Freshly ground black pepper
Combine 70 ml lukewarm water and half the olive oil in a small saucepan. Whisk in the lemon juice, parsley, garlic and oregano; Season to taste.
Next, heat all the ingredients over low heat for about 5 minutes, stirring gently and often; after about 5 minutes add the rest of the oil and combine until emulsified.
Place in a jar with a screw top lid and store in the fridge. Shake before use.
To change the flavour, you can add some of the following ingredients if you choose. Chilli fresh or dried, finely chopped sage, finely chopped mint, finely chopped basil, or finely chopped anchovy.