This bold, tangy, two-way dressing works well with legume or vegetable salads. The lemon version is also my dressing of choice for Insalata di Mare (Italian seafood salad).
1/4 cup (60 mL) lemon or lime juice
2 cloves garlic, pressed or minced
4 tsp (20 mL) liquid honey
2 tsp (10 mL) kosher or sea salt
1/8 tsp (0.5 mL) ground white pepper
1/2 cup (125 mL) extra virgin olive oil
In medium bowl, whisk together lemon or lime juice, garlic, honey, salt and pepper. Gradually whisk in oil.
Makes 3/4 cup (175 mL).
- Use only freshly squeezed citrus juice.
W is for White Pepper: You can substitute black pepper for the white pepper. White pepper is often used for esthetic reasons, to avoid black specks in finished dishes. However, it does taste different. I enjoy its musty accents, but not everyone does. 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