Follow these steps for perfect results
egg yolk
Dijon mustard
fresh lemon juice
olive oil
lemon zest
zest of
fresh rosemary
finely chopped
salt
pepper
mixed salad green
herbs
(mint, sorrel, lovage, lemon balm, rosemary, nasturtiam flowers) (optional)
lettuce leaf
cucumber
peeled and thickly sliced
olive
(optional)
Whisk the egg yolk, mustard, and lemon juice in a small bowl.
Slowly add the olive oil in a very thin stream while whisking continuously to create an emulsion.
Incorporate lemon zest, finely chopped rosemary, salt, and pepper into the dressing.
Chill the dressing for a few hours to allow the flavors to meld.
Just before serving, combine the mixed salad greens, lettuce leaves, and thickly sliced cucumber in a large bowl.
Toss the salad ingredients with the prepared lemon-rosemary dressing.
Garnish the salad with fresh herbs (mint, sorrel, lovage, lemon balm, rosemary, nasturtium flowers) or edible flowers (optional).
Add olives as a final optional touch.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Adjust the amount of lemon juice and rosemary to your taste.
Make the dressing ahead of time to allow the flavors to meld.
Gently toss the salad just before serving to prevent it from becoming soggy.
Everything you need to know before you start
5 minutes
Dressing can be made a day ahead.
Arrange the salad on a chilled plate and drizzle with extra dressing.
Serve as a light lunch or a side dish.
Pair with grilled fish or chicken.
Crisp and refreshing
Discover the story behind this recipe
Emphasizes fresh, seasonal ingredients.
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