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Prep Time: 10 Total Time: 5 minutes Yield: 1 cup 1x Category: Vinaigrettes & Dressings Method: Emulsion Cuisine: Mediterranean Diet: Vegan Ingredients 1 tablespoon lemon zest, lightly packed cup + 2 tablespoons lemon juice 3 cloves of minced garlic 2 tablespoons pure maple syrup 1 teaspoon sea salt teaspoon coarse black pepper 1 teaspoon dried oregano teaspoon Aleppo pepper cup extra virgin olive oil 1 tablespoon fresh chopped mint 1 tablespoon fresh chopped parsley Instructions Add the lemon zest and juice, garlic, maple syrup, salt, pepper, oregano, and Aleppo pepper to a mixing bowl and whisk for a few seconds to dissolve the salt

(Or prepare this ahead of time and store in the refrigerator until ready.) Chop the romaine lettuce and cabbage