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A simple pairing of fresh lemon juice, sunflower oil, parmesan, garlic and fresh herb blend emulsified for a tangy light salad dressing .
A simple but really good salad dressing can really steal the show of a great dinner. Sometimes I get stuck on salad dressings even as simple as they can be. So I like to start by changing up the oils themselves, maybe add macerated fruits, and change up the herbs just to start out to give myself a little variety. This recipe is super simple and can help use up some of those pantry ingredients. Or it’s a great base for you to put your own spin on your dressing at home! Check out my tips and tricks below for the best sunflower and lemon dressing. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST SUNFLOWER AND LEMON DRESSING:
season your greens: an unseasoned salad is a huge missed opportunity. salt and a little black pepper wake a salad up before you even dress it. it gets all that water in the vegetables like cucumbers and tomatoes and surfaces it to the top to really amplify the flavor.
season 5 minutes prior to serving: on the same note of seasoning your greens , don’t season too early because the exact thing you’re trying to achieve can come back to bite you. That water that rises from the water heavy vegetables like the greens, tomatoes, etc. can wilt the salad.
smell your oil: nut and fruit oil have a tendency to cloud and go rancid so before you commit it to a recipe try it out before you use it. if your oil is bitter or metallic then it’s probably bad. when you try it start with smelling it then taste a small amount.
shake before you use: since this is a classic oil and “vinegar” style dressing. the vinegar being the acidic lemon you’ll need to shake or stir this dressing since the lemon and oil will separate and to keep the herbs from settling at the bottom.
SIMILAR INGREDIENTS TO:
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