This aromatic dressing is so versatile. You can drizzle it over chicken, vegetables or potatoes, as well as salad or simply sliced ripe tomatoes. Check it out on my Grilled Veg Potato Salad.
1 to 2 tbsp (15 to 30 mL) lemon juice
1 tsp (5 mL) honey
1/2 tsp (2 mL) dijon mustard
1 tsp (5 mL) kosher salt
1/4 tsp (1 mL) freshly ground 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