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Recipe: Lemon Dressing

Makes 1 cup

If you can’t find Meyer lemons (they’re in season right now) substitute 3 tablespoons of fresh lemon juice and 1 tablespoon orange juice.

½ cup olive oil

¼ cup fresh Meyer lemon juice

¼ cup grated Parmesan

1 tablespoon mayonnaise

2 teaspoons minced garlic

Salt and freshly ground pepper

In a small bowl combine the olive oil, lemon juice, Parmesan, mayonnaise and garlic. Whisk together, taste for seasoning. The dressing may be made ahead and refrigerated up to 1 week. Bring to room temperature before using.

Adapted from a recipe provided by Vicky Murphy, Inland Seafood


No pearls, but these oyster dishes sure are rich

Wednesday, February 13, 2013

Raw oysters are slippery and seductive, tasting of ocean and salt and fresh sea breezes. Cooking firms the oyster meat and gives it a smooth, custardy texture. But cook it too long and it turns to rubber. Inland Seafood’s Vicky Murphy says, to cook an oyster properly, you want to gently warm it. You’ll know it’s done when the edge …

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