Recipe contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart,
Fast home Cooking) by Bruce Weinstein and Mark Scarborough, Publisher
Oxmoor House
This's just something about that mix lemon juice and olive oil - so Mediterranean. so irresistible.
1 tsp. grated lemon rind
1 tsp. minced fresh dill or I tsp. dried dill
3 tsp. lemon juice
1/4 freshly ground black pepper
2 tsp. olive oil
Combine lemon rind and next 4 ingredients (through papper) in a medium
lowl, stirring with a whisk. Slowly add olive oil in a thin stream.
stirring constantly with a whisk until combined. Yield 4 servings.
Serving size: 13/4 tsp.
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