Ever since Rebecca moved to London, we’ve been missing her desserts, great vegetarian dinners, but most of all: her famous dressing. (OK, and we miss her actual presence, too.) Whenever we make a salad for a crowd, we lament not having Becca around to whip it up (but usually someone else does, begrudgingly.)
When I got my hands on some of these Zebra lemons (they’re stripped and pink in the middle, how cool is that?) and I had extra kale on my hands, I knew I had to make this dressing.
Here’s the thing you guys: I don’t even LIKE salad dressing. I find it heavy, I find that it masks the flavors of my food (and many, many toppings), and it ends up being too many extra calories for me. But I LOVE Becca’s dressing. I think it’s because it’s simple, easy, and well, contains garlic. YUM.
Prep time: 5 minutes
1-2 lemons, juiced (I used Zebra lemons!)
1 oz olive oil (equal parts to the lemon juice)
1-2 tbsp parmesan cheese (whatever you feel in your heart)
1-2 cloves garlic, minced (I used two)
All you have to do is juice your lemons, mince your garlic, and put it all in a container and shake, shake, shake. This makes enough for three generous servings, or four if you’re going to dress a whole salad.