This is my current favorite summer salad dressing. It’s a traditional vinaigrette base fancied up with lemon zest and fresh thyme from the garden.
We enjoyed it as part of our July Dinner Party (both on the salad, and on the arugula that graced the prosciutto gruyere tart). We finished it off the very next day on a bag of spicy greens from our CSA. It is very easy to make – just combine everything in the blender and then pour into a lovely little glass jar. Done!
Lemon Thyme Dressing
Blend all ingredients but olive oil in a blender until smooth. Then drizzle in the olive oil slowly while the blender is running – this helps emulsify the dressing so it doesn’t separate. Store in fridge for up to 4 weeks.
- Zest of one lemon
- 1 Tbsp fresh thyme leaves
- Juice of one lemon (about 2 Tbsp)
- 2 Tbsp white balsamic vinegar
- 1/2 cup olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper