This sharp dressing brings out the essence of aromatic rosemary, and blends it divinely with pungent citrus and garlic that suits nearly any salad. The recipe below makes enough Rosemary & Lemon Vinaigrette to top around four spring and summer salads, with two tablespoons to dress each one. Make it ahead of time and let it store covered in the fridge for up to five days. It also makes an incredible marinade for grilled meats from lamb to chicken. Fresh rosemary has so many uses — we always make sure our woody rosemary hedge is in good health.
The key to success with this recipe is to use a proper mortar and pestle, and to take your time to really grind the rosemary and garlic down into a smooth paste.
1 clove garlic, peeled
2 four inch sprigs of fresh rosemary leaves
1/2 tsp sea salt
Juice from 1 lemon
1/4 cup extra virgin olive oil
In the bowl of a mortar, combine the rosemary leaves, garlic clove, and sea salt. Use the pestle to mash the ingredients to a smooth paste. The rosemary leaves should be fully integrated, not whole.
Add the lemon juice a bit at a time, working it into the paste. Then add the olive oil, very gradually, with the pestle in constant motion. The goal is to emulsify the other ingredients into the oil.
Transfer to an airtight container, or cover with cling film.
Learn How to Grow Rosemary.