Herb Lemon And Garlic Dressing Recipes

Steps:

• Whisk together the yogurt, herbs, garlic and a generous pinch of salt in a small bowl. Whisk in the lemon juice and a couple turns of freshly ground black pepper until blended.

Steps:

• Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

Steps:

• Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
• Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.
• Preheat an outdoor gas or charcoal grill to medium heat.
• Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.
• Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.
• When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
• Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.
• Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.
• To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Steps:

• Chop garlic and place in a bowl, add salt.
• Crush salt and garlic into a paste.
• Add remaining ingredients stir and enjoy on whatever you like!

Steps:

• Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic before serving.

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• Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar.
• Secure lid and shake well to combine.
• Recommended for drizzling over lamb, spinach or green salad.
• Will keep in jar for up to 2 days in the fridge.

Steps:

• Make dressing:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
• Cut 1-inch flowerets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day ahead and chilled in airtight containers.)
• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
• Peel carrots and with a mandoline or other manual slicer or in a food processor finely shred. Halve onion lengthwise and slice very thin crosswise.
• Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.

Steps:

• Combine all ingredients.
• Use as an all-purpose dressing.

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• Remove stems and tear herbs into large pieces, about 1 1/2 inches.
• Arrange lettuces and fresh herbs in a serving bowl.
• Whisk together remaining ingredients, slowly pour about half over salad and toss. Serve immediately.

Steps:

• In a blender, combine the mayonnaise, whipped cream, onions, parsley, anchovy if desired, chives and lemon juice; cover and process until smooth. Cover and refrigerate for at least 1 hour. ,

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• In a small bowl, whisk together the buttermilk and sour cream. Whisk in the lemon juice and olive oil, and season to taste with salt and plenty of black pepper. Stir in the thyme, basil and chives.

Steps:

• In a medium jar with a tight-fitting lid, place lemon zest plus juice, honey, Dijon mustard, olive oil, chives, parsley, and tarragon. Season with salt and pepper, tighten lid, and shake to combine. To store, refrigerate, up to 5 days.