Tuesday, November 2, 2010

0 Recipe #190: Lemon-Sumac Salad Dressing

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The tart & tangy flavors of lemons and sumac are a natural complement to one another.

Here's a very simple salad dressing that easy to make. Everything's fresh -- freshly squeezed lemon juice, a clove of garlic, fresh oregano leaves, etc., so it tastes extra yummy. :)

Lemon-Sumac Salad Dressing

This dressing can also be used as a marinade for chicken or fish.

1/2 c. extra virgin olive oil
3 Tbsp. freshly squeezed lemon juice (the juice of about 1 large lemon)
1/8 tsp. Dijon mustard (in its spreadable form, from a bottle or jar)
1/4 tsp. salt
1/4 tsp. cracked black pepper
1/2 tsp. ground sumac
1 Tbsp. fresh oregano leaves, tightly packed & very finely minced
1/2 Tbsp. garlic, peeled & very finely minced (about 1 large clove)

Directions: Add all ingredients to a cruet, top with its lid, & shake vigorously. Allow to marinate for 1 hour at room temperature before serving. Or, refrigerate dressing if you won't be using it right away. (When you're ready to serve the refrigerated dressing, shake again & let stand for at least 15 minutes before serving.) Dressing will keep for several days.

Yield: 3/4 c. + 2 5/8 tsp. (about 6.4 fl. oz.), or 6-8 servings.

Chef's Notes: If you prefer smooth dressing with minimal texture, simply add all of the ingredients to a food processor or blender, & pulse until smooth.

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