Meyer Lemon and Garlic Dressing
One important component of the Passover seder is the eating of maror, or bitter herbs, as a way of remembering the bitterness of slavery. Pieces of horseradish or bitter-tasting romaine lettuce are eaten at prescribed moments in the seder, but this tradition can also be carried on through the meal in the form of a salad of romaine dressed with this bright, sour dressing. See this Recipe. Landon Nordeman
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Tangy and refreshing, this dressing can be used to dress any combination of mixed greens. We’ve also made it with juice from regular lemons, and the results were just as delicious, if a bit more tart.

Meyer Lemon and Garlic Dressing (Currandooley Dressing) Meyer Lemon and Garlic Dressing (Currandooley Dressing)
Tangy and refreshing, this dressing can also be made it with juice from regular lemons and used to dress any combination of mixed greens.
Yield: makes about 1 cup

Ingredients

  • 3 cloves garlic
  • 1 tbsp. coarse salt
  • 12 cup mild extra-virgin olive oil
  • Black pepper
  • 12 cup meyer lemon juice

Instructions

  1. Using a fork, crush garlic and coarse salt together in a small bowl until mixture is soft and moist, interspersed with large chunks of garlic. Gradually drizzle in olive oil while mixing vigorously with a fork. Add a generous sprinkling of pepper and continue to mix.
  2. Whisk in lemon juice to make a smooth dressing. Strain dressing through a fine sieve, discard solids, and adjust the seasonings. Store in the refrigerator for up to 7 days.

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