You are going to thank me for this recipe, but the thanks really goes to my aunt who found this recipe in a magazine ages ago and turned it into a family favorite. My aunt serves this dressing in a salad composed of lettuce, tri-color pasta, cubes of monterey jack cheese, marinated artichoke hearts and red onions. I have simplified the salad dramatically and serve it on homegrown lettuce. I am a simple salad kind of girl.
My kids prefer the dressing on rainbow pasta. I add chopped broccoli to the boiling pasta during the last three minutes of cook time, then rinse the pasta and broccoli in cold water and let it cool down before tossing it with the dressing.
Lemon Dill Dressing
1/4 to 1/2 cup olive oil
zest and juice of one lemon
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon dill
1/2 teaspoon pepper
1/4 cup parmesan cheese
Mix all ingredients. For best results, make ahead of time and refrigerate for a few hours to allow flavors to meld.
One of my favorite things about making this dressing is using my two favorite kitchen tools. Pampered Chef makes the best garlic press, hands down; and no kitchen is complete without a Microplane, or four (two fine grater, one coarse grater, one ribbon grater). I can zest the lemon and grate the cheese with one single tool.
I hope you enjoy this recipe. Perhaps it will become one of your family's favorites too!