This tangy citrus and lime dressing is very much like a vinaigrette, but it's not. It replaces the vinegar with lime juice. I got the idea from some Mexican salad dressing recipes I'd seen.I really enjoy this dressing on simple green salads, but be warned. It's pretty tart. Still, I enjoy it as a bright and tangy alternative to a traditional vinaigrette dressings. As with all green salads, add the dressing just before serving so the lettuce won't get soggy.
Equipment Needed
Measuring Cups
Measuring Spoons
Cutting Board
Kitchen knife
Garlic press
(optional, you can always use a knife)Small jar with a lid, like a small canning jar
Ingredients
1 tablespoons freshly chopped parsley, or 1 teaspoon dried parsley
1 large clove of garlic minced
1/2 cup lime juice
3/4 cup olive oil (extra virgin is best)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Chop the parsley, mince the garlic and put them both into a small jar. Add the rest of the ingredients. Seal with a lid and shake like crazy to mix. Taste, adding salt and pepper as needed.
Is that easy, or what?
Serve with green salad.
Makes 1 1/ 4 cups, or about 6 servings.
You can also make this in a bowl with a whisk, but I think a jar it much easier.
Picture by Rob Owen-Wahl
2 comments:
I don't like vinegar much, and if the balance is out in a vinaigrette - I hate it. (I do love a good one though!) But citrus is my friend, and the new taste I adore for the acid of a dressing is pomegranate molasses! O it is wonderful! Have you tried it?
I have never tried pomegranate molasses! To be honest, I've never heard of it, before. Very interesting.
I hope this dressing works for you.
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