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A small batch with plenty of possibilities.

Oregano lemon dressing

Dried oregano, garlic and black pepper give this lemon dressing a savoury edge. A small amount of maple softens the sharpness without making it sweet. Whisk a batch for salads, grain bowls or a finishing drizzle over just-cooked vegetables.

Prep
15 min
Cook
0 min
Portion guide
Makes 10 portions

Times are estimates. US kitchen measures are approximate. Original recipe idea; adapt seasoning and methods to your kitchen.

Ingredients ↓
Oregano lemon dressing in a ceramic jug beside lemon and green salad; illustrative serving idea.
Serving inspiration.

Ingredients

Base batch: about 1 1/4 cups, enough for roughly ten 2-tablespoon portions.

Make it

  1. Whisk the lemon juice, water, maple syrup and salt in a bowl until the salt dissolves. Rub the oregano lightly between clean fingertips and add it with the garlic powder and pepper.
  2. Let the mixture stand for 5 minutes so the dried seasonings can hydrate. Whisk again to break up any garlic powder clumps.
  3. Slowly pour in the olive oil while whisking until the dressing looks evenly mixed. Taste it on a leaf or a spoonful of the food it will accompany before adjusting.
  4. Whisk again immediately before portioning; this dressing naturally separates. Use a measuring spoon to establish the amount that works for your menu.

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