It all starts with a wonderful Greek ladolemono! This is a Greek salad dressing (olive oil & lemon juice) or a Greek vinaigrette that has way more applications than just salad. It also serves as the foundation for many other dishes, including Greek chicken, souvlaki, gyros, lamb, pork chops, and potatoes. That’s the cool thing about this Ladolemono recipe! With a simple single recipe or ingredient, it can be expanded with other ingredients added to derive various Greek recipes. It's super quick too; just toss the ingredients into a glass jar and blend.
Servings: 1
Ingredients
- 1-12 Cloves Garlic - depending on how much garlic you want and how the ladolemono will be used
- 1/2 C Lemon Juice
- 1/2 C Extra Virgin Olive Oil - can use Sunflower Oil
- 1/2 Tbl Dijon Mustard - Optional, good for when using as a marinade, especially with Lamb or Pork
- 1/2 tsp Sea Salt & Lemon pepper - each, or to taste
- 1/2 Tbl Oregano - or more
Instructions
- Jar Ingredients: Add all ingredients into a glass jar with a mouth opening large enough to fit an immersion blender. Optionally add in the oregano to mix after blending. Use 1-3 cloves of garlic for a dressing and more if using for a marinade.
- Pureed Ladolemono: Stick the immersion blender in right to the bottom and blend while holding the blender at the bottom. Then move the immersion blender around to ensure all the oil & garlic get blended.
- Storage: Use right away or cover and refrigerate to use at a later time. Shake again before using.
Notes
Ladolemono Dressing: Add red wine vinegar and sugar to taste.
Ladolemono Marinade: Combine this ladolemono recipe with an equal amount of feta cheese brine to make a marinade for various meats. Use about 1/4 cup each for every one pound of meat. You can include milk or yogurt for tenderizing or wine for flavor.