Saturday, September 29, 2007

Lemon Dressing

This is a very mellow salad dressing, not too acidic. It is a nice dressing for any sort of salad topped with seafood (grilled shrimp or salmon, crab cakes or tuna steak), grilled chicken, or to use in a classic Salade aux Lardons from Lyon, France.

1 tablespoon water
2 tablespoons lemon juice
¼ teaspoon salt
½ teaspoon sugar
½ teaspoon finely minced shallot
1 teaspoon Dijon mustard
¼ cup vegetable oil
¼ cup extra virgin olive oil

1) Whisk everything but the oils in a bowl until salt and sugar begin to dissolve. Slowly whisk in oils until an emulsion is created-- or use a blender, small food processor or stick blender.

Makes about 2/3 cup. Store in a jar in the refrigerator for up to 1 week.

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