This aromatic dressing is so versatile. You can drizzle it over chicken, vegetables or potatoes, toss it with green salad or simply pour it over ripe, sliced, seasonal tomatoes. I originally created it for Grilled Veg Potato Salad.
1 to 2 tbsp (15 to 30 mL) lemon juice
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) dijon mustard
1 tsp (5 mL) kosher salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) extra virgin olive oil
1/4 cup (60 mL) each: chopped basil, freshly grated parmesan
In small bowl, whisk together 1 tbsp (15 mL) lemon juice, honey, mustard, salt and pepper. While whisking, drizzle in oil. Stir in basil and parmesan. Add some or all of remaining 1 tbsp (15 mL) lemon juice, to taste.
Makes 1/2 cup (125 mL).
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL