This updated dish is a meal in itself and most of the ingredients can be prepared a day ahead. Our zesty lemon vinaigrette can be whipped up in minutes–or use a prepared bottled dressing to cut down on kitchen time.
Whisk 1/3 cup (75 mL) olive oil with 1/4 teaspoon (1 mL) crumbled dried rosemary, 1 minced garlic clove, 1/2 teaspoon (2 mL) finely grated lemon peel, 2 tablespoons (30 mL) chopped parsley and 1/4 teaspoon (1 mL) each of dried basil and dried leaf oregano. Gently heat in microwave or on stove just until warm. While mixture cools, squeeze juice from 1 lemon (about 1/4 cup/50 mL) into a small bowl. Slowly whisk in oil mixture and add 1/4 teaspoon (1 mL) each of salt, freshly ground black pepper and granulated sugar. Taste and add more salt and pepper, if needed.