Tuesday, August 5, 2008

Oil & Lemon Dressing

Oh, goodness - this one is a keeper, for sure.

Oil and Lemon Dressing, à la Julia
Makes about 2/3 of a cup, only 2/3 of which we used for Salade Niçoise

  • 2 strips of fresh lemon peel (1 by 2 1/2 inches each) grated off a lemon with a microplane
  • 1/4 tsp salt, more if needed
  • 1/2 Tbl Dijon mustard
  • 1 to 2 Tbl freshly squeezed lemon juice (NOT NOT NOT the bottled, pasturized stuff)
  • 1/2 cup really tasty oil (salad oil or olive oil)
  • (optional - a clove of garlic, minced or pressed through a garlic press)
  • Freshly ground pepper
Puree all ingredients in a little salad blender. Put on any salad - light, fresh and yummy.

No comments:

Welcome to Yummy Stuff, a place for my recipes, new ideas on ingredients and procedures, and general food-related thoughts.