This is a wonderful sauce for vegetables, for fish, even for meat straight off the grill. I also like to serve it as a dipping sauce for fresh bread.
Makes about 1/3 cup (80 ml)
Ingredients:
1 tablespoon fresh lemon juice
Zest of ½ lemon, minced
Fine sea salt
2 tablespoons poppy seeds ¼ cup (60 ml) extra virgin olive oil
Directions:
Place the lemon juice in a small bowl along with the zest, a pinch of salt, and the poppy seeds. Slowly whisk in the olive oil until the dressing is emulsified. Taste for seasoning. This will keep in an airtight
glass container in the refrigerator for about 4 days. Just remember to take it out about 30 minutes before you plan to use it, as it’s best served at room temperature.
