Lemon Balm Marinade And Salad Dressing Recipes

LEMON CHICKEN SALAD

Steps:

• Place Dressing ingredients in a jar. Shake well.
• Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
• Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
• Transfer to plate, cover loosely with foil for 3 minutes. Slice.
• Add dill into remaining dressing. Shake.
• Place remaining salad ingredients in a bowl. Top with chicken.
• Drizzle dressing all over. Crumble over bacon if using. Serve immediately!

LEMON BALM VINAIGRETTE

Steps:

• Combine all ingredients together in a small blender until emulsified.
• Store in the fridge until required. It will firm up due to the olive oil, so remove it 10 minutes before serving.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

LEMON BALM MARINADE AND SALAD DRESSING

Steps:

• Put all the ingredients (except the olive oil) in the blender. With the machine turned on, slowly pour the olive oil into the blender until desired consistency. Taste and adjust seasonings as necessary. Best when made at least 1 hour before serving, as flavors need time to meld.

LEMON BALM DRESSING

Steps:

• Add ingredients to a blender, and blend away.
• Refrigerate.

LEMON BALM SALAD DRESSING

Steps:

• Combine all ingredients in a bowl.
• Cover tightly and chill for 1 hour until flavors have blended.
• Use as a dressing for green garden salads.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.