Rosemary and Lemon Vinaigrette

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Yield: About ¼ cup, Enough for 2 salads


2 Tbsp Flying Olive Rosemary EVOO

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

½ tsp lemon juice and zest

½ anchovy fillet, smashed (optional)

1/8 tsp garlic powder or ½ small garlic clove minced fine

Salt and freshly ground pepper to taste


Whisk together the Rosemary EVOO, Sicilian Lemon Balsamic Vinegar, lemon juice and zest, anchovy fillet, and garlic. Add salt and freshly ground pepper to taste. Serve over your favorite greens.

Submitted by Chuck L.