Lemon Verbena Salad Dressing Food

PAULA DEEN'S LEMON SALAD DRESSING

Steps:

• In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
• Season with salt and pepper.
• Shake well and drizzle dressing over the salad just before serving.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

SIMPLE LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

LEMON-GARLIC-OREGANO DRESSING

Steps:

• Whisk together all of the ingredients, blending thoroughly.
• Store refrigerated and shake well before using.

TOMATO, CUCUMBER AND FETA SALAD WITH LEMON VERBENA

Steps:

• Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
• Garnish with the lemon verbena leaves.
• Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.

COTE D'AZUR FRUIT AND GREENS SALAD WITH HONEY LEMON DRESSING

Steps:

• To Make Dressing:.
• Process all ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.
• Just Before Serving:.
• Place a handful of greens on each salad plate. Slice the peach and the nectarine, arrange slices on each salad. Sprinkle with the raspberries and the chopped lemon verbena.
• Drizzle each salad with honey lemon dressing, and garnish with fresh lemon verbena, lemon balm or mint leaves.

LOBSTER SALAD WITH LEMON VERBENA DRESSING

Steps:

• 1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes.
• 2. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.
• 3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef's knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat.
• 4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
• Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VERBENA SALAD DRESSING

Steps:

• Put all ingredients in the blender and blend until it is fully incorporated.