Serve this salad dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.
1 tablespoon chopped fresh parsley
3 tablespoons honey
1 teaspoon lemon zest
4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
How to Make It
Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.
Delicious!!! You'll definitely have to give this one a go. It goes beautifully drizzled over a salad. I made mine in the food processor and slowly poured in the oil at the end. However, you'll probably be better off making it in a bowl, as instructed, because in my case the honey sank to the bottom and didn't get thoroughly incorporated (maybe I just need a new food processor). Other than that, I followed the recipe to the letter and just in case you're wondering (like I was): 1 teaspoon lemon zest = almost an entire medium lemon; 4 tablespoons lemon juice = one whole medium lemon
quick & easy dressing! fabulous flavor! you don't need to add the parsley. actually, i love curly parsley so much that i usually add at least a cupful to my salad greens, so i did not add any to the dressing. this will be my go-to dressing from here on out...i don't serve the salad with anything, just make a huge one and sometimes add bite-size pieces of chicken breast so it's a meal in-and-of itself!