Ouzo in a salad dressing?
What?
Yes!
Now you can enjoy Greece's famous liqueur in your salad.
Let me show you how.
I simply cannot eat a salad without some kind of dressing.
Are you with me on this one?
Naked leaves are a turn off!
I consider it mandatory to bathe your salad ingredients in some kind of condiment.
Even if you choose to have it "on the side".
My simple formula for a salad dressing is:
- A splash of olive oil.
- A touch of vinegar or lemon juice.
- A little seasoning.
And just like that the magic happens.
The classic salad dressing in my house growing up was olive oil combined with lemon juice. (Oh! And I can't forget the classic vinaigrette consisting of white vinegar and oil).
If you added some Greek oregano (and yes there is a difference!), it would turn into "ladolemono".
"Ladolemono" was used to dress freshly barbecued meats and keep them flavoured before being served as part of a feast. Technically it's a dressing, but in this case, I consider it more of a sauce to keep meats flavourful and tender.
🥘 Ingredients
Take, for example, this vinaigrette.
It's made with the addition of ouzo and fresh herbs.
- 60 ml olive oil, extra virgin
- 1 lemon, juiced (preferably a smaller one)
- 1 tbsp parsley, finely chopped
- 1 tbsp oregano, finely chopped
- 2-3 tbsp ouzo
- 1 pinch salt
- 1 pinch ground pepper
🔪 Instructions
- Combine all the ingredients in a jar and shake well to combine.
- Serve over your favourite salad, seafood etc...
Some people may balk at the idea of using ouzo in a dressing, but it really adds a nice punch, and that slight hint of aniseed gives it a nice "zing".
It's primarily olive oil, lemon juice, fresh herbs and a few tablespoons of ouzo.
Shake it up in an on old jam jar and pour liberally.
💭 Top tip
This ouzo salad dressing works beautifully with seafood, and I have used it in a zucchini "carpaccio" with the addition of blanched prawns.
However, don't be afraid to use ouzo on some other dishes.
It's all about creativity!
Serve it up with some toasted bread, and before you know it you'll be saying "Opa!" like a real Greek!
Best use for ouzo:
Use ouzo in this classic prawn saganaki
📖 Variations
I have a number of recipes featuring ouzo on the blog. I highly recommend you check them out.
- Make these addictive ouzo and lemon biscuits
- Get your summer cocktail game up with this ouzo and coffee cocktail
- Make your salmon more enticing with this ouzo cured salmon
Ouzo Salad Dressing
Ingredients
- 60 ml olive oil, extra virgin
- 1 lemon, juiced (preferably a smaller one)
- 1 tbsp parsley, finely chopped
- 1 tbsp oregano, finely chopped
- 2-3 tbsp ouzo
- 1 pinch salt
- 1 pinch ground pepper
Instructions
- Combine all the ingredients in a jar and shake well to combine.
- Serve over your favourite salad, seafood etc...
Notes
- If you prefer a more robust anise flavour, adjust the dressing by adding more ouzo. It's best to taste as you go along.
- It can store in the fridge for a few days - make sure to bring it to room temperature before using.
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