A quick, light dressing from “German Cooking Today”.
We don’t eat very much red meat, but a few weeks ago my husband decided to grill some fillets. He prefers to have baked potatoes with red meat, though I like to have something lighter. The chosen side dishes for the fillets were baked potatoes, grilled vegetables (onions, peppers, and zucchini) and simple greens with a light dressing.
lemon sauce for greens
4 teaspoons fresh lemon juice
pinch of sugar
freshly ground pepper
pinch grated lemon zest
2 tablespoons olive oil
Mix the lemon juice, sugar, pepper, and lemon zest. Whisk in the oil.
I will definitely make this again. It was very light, really easy to throw together, and had a great flavor.
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