karen martini's salmoriglio

Salmoriglio is a classic dressing from both Sicily and Calabria, in Italy’s south. In Sicily, it is made from wild oregano and the region’s legendary lemons, and is just so aromatic. Vibrancy of flavour is critical here, so use this to dress dishes once cooked.

Author

Karen Martini, Hero

Ingredients

• 2 garlic cloves, finely grated
• 2 tsp salt flakes
• ½ bunch marjoram, picked
• 2 tbsp dried Sicilian oregano
• ¼ bunch of flat-leaf parsley, finely chopped
• 100ml lemon juice (from about 2 lemons)
• 200ml Mount Zero Lemon Pressed Extra Virgin Olive Oil
• 2 tbsp hot water
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. In a mortar and pestle, grind the garlic and salt to a paste.
2. Add the herbs and grind further to a paste, then mix in the lemon juice.
3. Heat the oil to about 40°C (105°F), then combine with the hot water. Gradually whisk it into the lemon juice mixture until emulsified, then season with pepper. This recipe makes about 450ml.
4. Salmoriglio is best used fresh, so use any leftovers to boost the flavour of soups, braises and the like.
5. This is an edited extract from COOK by Karen Martini, published by Hardie Grant Books, RRP $100. Available in stores nationally.