Tahoe Dinner Party and Lemon Garlic Salad Dressing Recipe
Last weekend, RB and I traveled to his house in Incline Village and hosted a small dinner party. This time, we served up a boneless leg of lamb from Superior Farms, as well as some of our favorite Paleo dishes. You can click here to find the recipe for the marinade we used on the lamb as well as on the chicken.
We also put my parsnip chips (recipe here), sautéed vegetables with dukkah (recipe here) a huge salad, a fruit salad with strawberries, blueberries, watermelon, cantaloupe, and honeydew, and bacon wrapped dates on the menu. Maybe I’ll get RB to let me film a video demo for the bacon wrapped dates someday, and I will feature it here. 🙂
But in this post, I will give you a simple recipe for our favorite salad dressing so with all the pictures of dishes you might have seen on this site before, at least you’ll have something new to make. The dressing is also a great dipping sauce for grilled chicken or ahi tuna.
PS: The wine we served was a magnum of Scribner Bend’s Black Hat Tempranillo Lot 56 Reserve. Cheers!
And now the recipe… 🙂
Lemon & Garlic Dressing
2 Tbs crushed garlic
1/4 cup lemon juice
1.5 to 2 Tbs olive oil
dash of salt (to taste)
cracked pepper (optional)
Combine the ingredients in order, in a small bowl. I know it seems like a lot of garlic,
but it makes the dressing thick, and that is a very desirable thing! 🙂 After you have all
the ingredients together, you’re done, but make sure you give the dressing another stir
or two before you top your salad.
1. Use the crushed garlic that comes in a jar, or make your own with a
food processor. You want the garlic to be pulverized for the best results.
2. Use the best olive oil you can find! Preferably Kotinos.