Garlic and lemon juice

When it comes to cooking i've discovered that there isn't much you can't do with garlic and lemon juice. If a dish needs a little kick of flavor to make it complete, one or both of these almost always does the trick. Today, I made a dressing using dried parsley, basil, oregano, olive oil, and of course, garlic and lemon juice for my salad. I enjoyed the intensely fresh yet warm flavor. I've made this particular dressing before and I always find that it provides enough flavor to make a salad taste gourmet but not so much that it takes over the natural flavors of the veggies. It has a way of enhancing all of the flavors it comes in contact with. I use both almost every day. So, when in doubt, think garlic and/or lemon juice! Here is the salad I made.
     Haddock Spinach Salad


Haddock
Carrots
Spinach
Leeks
Dressing: oliveoil, freshly squeezed lemon juice, tsp dried parsley, basil and oregano, grated garlic clove.


Cook haddock in pan on stove top with water. Break spinach leaves into smaller peices and place in bowl.
Slice carrot and leeks thinly. Separate leeks. Prepare dressing. Cut haddock into small peices. Add veggies then haddock to salad and pour dressing on top. Yum!