June’s Kitchen Garden Recipe ~Thyme & Lemon Salad Dressing

French thyme has wider sized leaves than its counterpart, English thyme

Fresh thyme is abundant in the garden right now, especially the French variety that has wider leaves. Thyme is very versatile and can be used in a number of different ways in the kitchen, from dressings and seasonings to cakes and cookies. This is a simple but favourite easy and zesty salad dressing that can be (and should be) made in larger quantities and can be stored in the fridge for a few days. It’s also great on cold roasted chicken too. ~ adapted from Food and Wine magazine, 2009)

1/4 cup extra virgin olive oil

1 Tbsp plus 2 tsp freshly squeezed lemon juice

1 tsp finely grated lemon zest

1 Tbsp locally produced honey

1/2 - 1 tsp freshly chopped thyme

kosher salt and pepper to taste

In a small bowl whisk all ingredients until blended. Pour onto salad just before serving and toss salad greens to coat. If storing in fridge, store in a glass jar with tight fitting lid and keep for a few days.