This bold, tangy dressing works well with legume or vegetable salads.
2 data-scaytid=”1″>tbsp (30 mL) lemon or lime juice
1 large clove garlic, pressed or minced
2 tsp (10 mL) liquid honey
1 tsp (5 mL) kosher or sea salt
1/8 tsp (0.5 mL) freshly ground white pepper
1/4 cup (60 mL) extra virgin olive oil
In medium bowl, whisk together lemon or lime juice, garlic, honey, salt and pepper. Gradually whisk in oil.
Makes 1/3 cup (75 mL).
- Use only freshly squeezed citrus juice.
- You can substitute black pepper for the white pepper. White pepper is used mainly for esthetic reasons, to avoid black specks in finished dishes. It is ground from white peppercorns, which are riper than black peppercorns and have had the skins stripped off. Also unlike black peppercorns, they are not dried and left to darken and shrivel.
Vegan Lemon/Lime Garlic Dressing
Use agave or rice syrup instead of honey.
Credit: Susan Sampson
Tested in Imperial