Inspiration: Several years ago, we used to have the problem of bottles and condiments overtaking our refrigerator. We’d want a certain salad so we’d buy a bottle of dressing, or we’d want some Mexican so we’d buy some salsa, etc. We’d end up with bottles and bottles of items that eventually went bad after sticking around the fridge for months on end. So, I finally realized that I could reduce our waste and make things a lot more environmentally friendly and natural by making little batches of condiments whenever we need them. I also get to control exactly what is in my condiments this way, plus it’s really very fun to learn how to make items that I might not have considered making in the past. Better all around!

What We Loved: This dressing is exactly what a nice summer dressing should be. Light, lemony, and refreshing. The tangy lemon and earthy rosemary really complement each other well, and I feel like the flavors would work great on any number of savory salads. We enjoyed this dressing over a nice, light salad with leftovers from the fridge – chopped romaine hearts, sauteed diced lamb and snap peas, and chunks of smoked mozzarella.

Tips: The ingredient amounts for this dressing will vary depending on the size of your garlic cloves/lemon and your tastes. I think it’s best to just start with the base ingredients (using three parts oil to one part acid as a rule of thumb) and add more/less based on your preferences by taste testing. Listed below are the *very* approximate amounts that I used.

Rosemary Lemon Salad Dressing
Source: Adapted (slightly) from Sarah’s Cusina Bella

1 small clove garlic, finely minced & then smashed with a touch of salt into a paste
2 sprigs rosemary, finely minced
2-3 tablespoons lemon juice
1/4 cup (maybe a bit less) extra virgin olive oil
Kosher salt and black pepper

1. Whisk the garlic, rosemary, lemon juice, and oil together. Season to taste with salt and pepper. Adjust the lemon & oil amounts as necessary if the dressing is too oily or too tart for your tastes.