Lemon–garlic dressing

Lemon–garlic dressing

By
From
New Middle Eastern Food
Makes
400 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Crush 2 cloves garlic with 1/2 teaspoon salt. Transfer to a mixing bowl and whisk with the juice of 2 lemons, 100 ml water and 1 teaspoon honey, then stir in 250 ml extra-virgin olive oil. Drop in 3 halved shallots and 4 sprigs of thyme and season with a generous grind of pepper. Cover and leave for 6 hours or, even better, overnight so that the flavours mingle and intensify. Taste and add extra salt if necessary. Strain through a fine sieve into a jar. It will keep, sealed and refrigerated, for up to 2 weeks.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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