Dill and lemon dressing

Dill and lemon dressing

By
From
Turquoise
Makes
320 ml
Photographer
Lisa Cohen and William Meppem

This dressing is often served with creamy fava bean pâté as a mezze dish. It’s also extremely good with grilled white fish or seafood, barbecued chicken or quail, and all sorts of cold salads and vegetable dishes.

Ingredients

Quantity Ingredient
160ml extra-virgin olive oil
1 lemon, juiced
1 tablespoon champagne vinegar
80ml water
2 teaspoons dill, finely chopped
generous pinch dried mint
sea salt
freshly ground black pepper

Method

  1. Whisk all the ingredients in a bowl. Taste and adjust the seasonings if necessary. Pour into a sealable jar. The dressing will keep, refrigerated, for up to a week.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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