There is no greater feeling than coming home to see that your garden is flourishing. We worked extremely hard this year to plant as many fresh vegetables as we could in hopes that we could live a bit more of a self sustained life.
It’s incredible to use the vegetables from the earth outside of your home to create a meal. When I got home from my vacation this past weekend I saw that my lettuce had grown significantly and was begging to be turned into a salad.
So that’s exactly what we did. However we wanted to create addressing that was a little bit different from the average olive oil and red wine vinegar that we typically use. So we decided to use delicious and vibrant crust garlic and lemon to create the perfect summer salad dressing.
Distressing is simple but extremely flavorful. It worked perfectly on our bed of homegrown lettuce and could easily be drizzled over roasted veggies or even used for a bright summery pasta!
- 1 large clove of garlic, crushed/rubbed
- 6 tablespoons of extra virgin olive oil
- juice of 1 whole lemon (use less for
- about 1/2 teaspoon of dried basil
- salt and pepper to taste
(I used a small garlic crushing dish to made this but you can use a handheld crusher if that’s what you have.)
Crush your clove of garlic into a small dish or bowl. Then drizzle Extra-virgin olive oil on top of the garlic clove. Then squeeze your lemon juice onto the olive oil. If you’re like me you will use the juice of one whole lemon but if that is too much for your taste you can adjust it down. Then sprinkle your dried basil and salt and pepper to taste and stir.
That’s it! It’s that easy and will definitely become a new favorite of yours!