Tags
asparagus, Cape Town, Clifton Kitchen, Cooking thorugh the seasons, dressings, fish, Kate Abbott, lemons, marinades, Olive oil, Parsley, Pasta, roast chicken, Vit C
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.
Ingredients
lukewarm water
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
Sea salt
Freshly ground black pepper
Method
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.
Options:
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.
A timely catch up – will try it on todays fish dish !
Summer still refuses to materialise – probably down to all the arctic ice melting !!
Hosted friend from Shanghai last week – enjoyable apart from our ‘summer weather :)
This sounds like a useful and saucy sauce, handy to keep in the fridge to add zing to any dish will have ago at it when I get back from Holls ;-)
Hope you are enjoying a mellow Autumn whilst here Hope Springs eternal
Susan
HI Susan, thanks for your welcome little message. We are having an amazing Autumn. Hope spring/summer does get to your side of planet earth soon.
Kate–I’m curious, this sounds to me like a warmed vinaigrette. I’m trying to figure out what the heating does–take the edge off the garlic, make emulsifying easier? Do you ordinarily heat your vinaigrettes or just this one? I’m going to give it a try–anything with evoo and lemon always calls up Greece on my tongue, just curious what the background here is. Thanks. Ken
Hi Ken, The warming process sets the flavours. It may be served either warmed or cold, depending on the food you wish to serve it with. I hope you enjoy this versatile dressing as much as I do. Take care and thanks for your interest and your message. Kind thoughts Kate
I was going to ask the same question – great to have it answered already!
This dressing sounds delightful!
And I was just about to ask the same question, too! (About both the use of lukewarm water & the heating.) I guess two other readers beat me to it. :)
I hope you enjoy it and thanks for taking the time to leave a little comment.