Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste.To make the salad, all you need to do is prepare the dressing by combining the olive oil, lemon juice, salt, and pepper. Shake it vigorously until emulsified and until the taste is just right. Then, toss the arugula with the lemon dressing and the grated parmesan cheese. Top it with lemon zest and more cheese.
She begins with 1/4 cup of fresh-squeezed lemon juice (that’s about two lemons, if you’re shopping), then adds 1/2 cup of good olive oil — with an emphasis on good and a knowing wink to keep me from reaching for the generic crud. She tosses in a teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, and then she just
Add all ingredients to a 16 oz mason jar with lid. Screw the lid on tight and shake vigorously for a minute or two until emulsified and creamy. Taste and add additional salt & pepper if necessary. Store in an airtight container in the fridge for one week. Ingredients. ½ cup extra-virgin olive oil. ½ cup lemon juice (about 2 lemons) ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package) 3 tablespoons honey or maple syrup. 1 tablespoon Dijon mustard. 2 cloves garlic, roughly chopped. ¼ teaspoon fine sea salt.3/4 c.. olive oil or canola oil. Juice of 2 lemons. 4 tbsp.. grated parmesan cheese. 1/4 tsp.. salt, more to taste. Freshly ground black pepper. 1/4 tsp.. sugar. Dash of paprika. 1. clove garlic, peeled and left whole
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