31 December 2011

Dress Up Your Salad…with a Citrus Vinaigrette!

Happy New Year! Here’s a tasty lil’ number that will dazzle almost as much as your matching sequined pumps, top hat and light-up headband (yeah, we know that’s how you roll). This holiday, we were gifted us with some stunning, Meyer lemon extra-virgin olive oil and white balsamic that came in handy for this lil’ number.  Fear not, a nice EVOO and balsamic will do.  Remember, all that you need for a balanced dressing is an oil and an acid, at an approximate ratio of 3:1! December2011 272
Auld Lang Syne - Citrus Vinaigrette
Zest of 1 lemon or tangerine
2T freshly squeezed lemon juice
1/8c lemon olive oil OR a quality extra-virgin olive oil
1/4t salt
2t white balsamic vinegar
1t mayonnaise or Veganaise
1t agave syrup or honey
Salt + pepper to taste
Combine all ingredients in a small bowl and whisk until smooth. Season the dressing to taste, using salt + pepper. Refrigerate for up to 5 days. Serves approximately four party people, delicately dressed (the greens, not the guests).

1 comment:

  1. I like the use of white balsamic and Meyer lemon. I'm a fan of blood orange paired with slices of raw fennel... this made me start craving it, and this is the perfect dressing for it...